Tagliatelle and Italian Sausage

Preparation:  10 min. Cooking: 15 min. Total: 25 min.
Recipe photo
  • 1 Lb Italian sausage
  • 2 Tbsp extra virgin olive oil
  • 4 garlic cloves , finely chopped
  • 1 1/2 Cup heavy cream
  • salt and freshly ground black pepper
  • 1 Lb tagliatelle pasta
  • fried sage leaves , for serving
Slit the sausages along their length, remove the meat from the skin and then break into small equal chunks. In a large skillet pan over medium heat, add extra-virgin olive oil and the sausage. Cook for 8 to 10 minutes. Add the garlic and cook for a further 30 seconds until golden. Then add the cream, sage, season with salt and pepper, mix well and reduce, simmering for a further 5 minutes.

While the sausages are cooking, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta and add to skillet with the sausage and cream and mix well. Garnish with a few fried sage leaves to finish. Serve immediately.
Calories
930 Cal
Fat
48 g
Carbs
91 g
Protein
32 g
Fiber
3.8 g
Sugar
3.8 g
Cholesterol
110 mg
Sodium
1100 mg


Nutrients

Fiber     3.8 g
Fat     48 g
Sugar     3.8 g
Carbs     91 g
Protein     32 g
Calories     930 Cal

Fats

Fat, Poly     4.8 g
Fat, Mono     20 g
Fat, Sat     20 g
Fat, Trans     0 g
Fat, Percent     47 %

Vitamins

Vitamin, K     8.6 mcg     7.2 %
Vitamin, A     690 IU     23 %
Vitamin, B12     1.2 mcg     49 %
Niacin     12 mg     73 %
Riboflavin     0.7 mg     54 %
Vitamin, C     1.3 mg     1.4 %
Vitamin, D     23 IU     3.9 %
Vitamin, B6     0.5 mg     31 %
Vitamin, E     1.8 mg     12 %
Panto, Acid     0.6 mg     12 %
Choline     92 mg     17 %
Thiamin     1.6 mg     130 %

Minerals

Calcium     76 mcg     7.6 %
Phosphorus     390 mg     56 %
Magnesium     79 mg     19 %
Copper     0.4 mcg     45 %
Fluoride     22 mcg     540 %
Zinc     3.8 mg     34 %
Cholesterol     110 mg     1.3 %
Sodium     1100 mg     70 %
Selenium     91 mcg     170 %
Manganese     1.1 mg     16 %
Potassium     560 mg     12 %
Iron     5.1 mg     63 %