Tagged casing

Sausage, sage, and garlic fettucine

Last week I tried Epicurious’ recipe for Fettucine with Sausage, Sage, and Garlic. As a follow-up to the porcini mushroom pasta from the night before, it was a little bit dull, but it’s not a bad dish overall.

One thing I’ve never done before is de-skinning the sausage (removing the casing). I think this is something I’ll do now every time I make pasta with sausage, since it was a lot easier to cook evenly and eat than chunks of sausage with the skin still on them. A lot of the comments on the recipe at Epicurious mention that even the copious amount of garlic specified wasn’t enough to give the dish a seriously garlicky flavor, and I’d have to agree. As with the porcini sauce, the sharpness of the cheese is key to bringing out the flavor of the sausage and sage, so next time I’d use straight Parmesan instead of the rest of the blend left over from the night before.

I don’t think I’ll be trying this one again soon. It’s not bad, but there are plenty of other pasta recipes that I would want to try first.

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