Spicy Sausage Fettuccine with Crispy Sage

Serves 4

INGREDIENTS:

500g fettuccine

400g hot Italian sausage

24 sage leaves

3 to 4 tablespoons olive oil

1 clove garlic, crushed

300ml cream

sea salt and freshly ground pepper

Freshly grated Parmesan

METHOD:

Fry the sage leaves in olive oil in a frying pan until they are crisp. Drain them on paper towels, chop and set aside.

Chop the sausages in to small 2 inch pieces and sauté them in olive oil until the sausages are browned, adding the garlic towards the end so that it gets golden but not burned. Pour in the cream, season with salt and pepper and simmer for 5-8 minutes.

Get a large pot of salted water on the boil, and cook the fettuccine. Spoon a few tablespoons of the pasta cooking water onto the cream sausage sauce.

Drain the pasta and fold it to the sauce off the heat. Add lots of grated Parmesan cheese.

Toss and sprinkle with the chopped crisped sage leaves.