How some people talk about their first born child, is how I talk about carbs. A tad extreme of a comparison? Eh, maybeeee. Yes, my blog is slightly over-saturated with pasta and cake doo-dads, and guess what, I’m posting another one! Creamy, winey, cheesey, sage-y, sausage-y and carb-y goodness all on one plate. You can bet your bottom dollar that my right hand is already twirling those noodles with a fork and my left hand is soaking up the sauce with a piece of garlic bread. This recipe is a thick, pour a glass of wine and indulge kind of meal. And if you’ve gone this far, you might as well treat yourself to dessert!


Arugula Fettuccine with Italian Sausage
Prep time: 
Cook time: 
Total time: 
  • 1 lb Italian Sausage Links
  • 12 oz Fettuccine Noodles
  • ⅓ C & 1 Tbsp Extra Virgin Olive Oil
  • ⅓ C Heavy Cream
  • 2 Tbsp Flour
  • ¾ C White Wine
  • 1 Tbsp Crushed Garlic
  • 1 Large Shallot [Chopped]
  • 1 tsp Fresh Sage [Chopped]
  • Salt & Pepper to taste
  • Dash of Nutmeg
  • 1 C Arugula
  • ½ C Parmesan Cheese [Grated]
  1. In a large pot, cook pasta until al dente.
  2. Cook sausage links in a large pan with about 1in of water for about 10 minutes.
  3. Drain water and slice sausage into slices.
  4. Return to pan with about 1 tbsp Olive Oil to finish cooking throughly, brown slightly.
  5. in a large pot heat olive oil and sauté shallot and garlic until translucent.
  6. Add wine and let reduce by half.
  7. Add flour and gently whisk in heavy cream.
  8. Add salt, pepper, nutmeg, sage and parmesan cheese.
  9. Gently stir until thick.
  10. Add in arugula, cooked pasta and cooked sausage.
  11. Garnish with more sage and parmesan cheese.