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I devised and made this recipe for Bon Appetit in 2000. Thrilled to know it’s been a hit and people are enjoying it. I’ve just made the sauce this morning for my family. Thanks for the accolades – made my day!!.
Hello Kathleen, thank you so much for commenting! Everyone I know loves this recipe!
Just made your dish for school for my cooking class and I found two issues for me. First was the three shallots, which I looked up and each bulb is 1 shallot (A general rule of thumb is that “one shallot” refers to one shallot bulb, regardless of how many cloves are inside once it has been cut). My second issue was the amount of sage, your recipe called for 1 tablespoon of dried sage which I added to my sauce and unfortunately killed my sauce, it made it too strong. I am no cook so I followed your recipe to a T. After messing it up I was looking at the comments to see if anyone else made the same mistakes and I saw your comment regarding the shallot, you said “I would say that each half counts as one”. In the future you may want to revise your recipe for beginners like me. I will try again in the future as it did look very good.
First time using your recipes. Substituted half & half for whip cream cause I had none. Simple to make and delicious! Look forward to trying others. Thanks!!
Elise – I’ve been making this recipe for a few years! It really is the closest thing to my favorite pasta dish from a little Italian place in Portland from years and years ago. LOVE IT!
I just wanted to post here because I found a trick when I make it last night that I wanted to share… I had 1/2 a pound of raw plain ground pork on hand leftover from another dish. It was just the 2 of us and I wanted to make this pasta so instead of going out and buying more sausage, I found a trick:
I divided the raw (unflavored) pork into 2 bowls and sprinkled both with salt, pepper, garlic powder and onion powder. Then I made 1 bowl into spicy sausage (red pepper flakes, paprika, freshly ground fennel seeds, a pinch of cumin) and 1 sweet (basil, marjoram, oregano).
The pork was pretty dense so I mashed each bowl with a fork along with olive oil for the spicy sausage and balsamic vinegar for the sweet until the spices were distributed evenly and the sausage had broken up.
Then I cooked the 2 ground sausages for a few minutes separately before proceeding with the recipe.
It worked perfectly, was a good use of what we already had on hand, and made a smaller portion than the full recipe! Just in case one doesn’t have both sausages on hand and can’t run to the store… :)
Great tip Sara, thanks for sharing!
Amazingly delicious! I had a similar dish in a restaurant years ago and haven’t found anything comparable since then. This is even better and I can make it myself. Can’t wait to prepare it for guests. I followed the recipe completely although I was curious about the use of sage–had only used it in Thanksgiving turkey stuffing. I took a risk and will never try to find a substitute. We love this!!
This was fantastic! Another hit from Simply Recipes. I can always count on SR for a great recipes. I made a few tweaks to it. I used one small onion instead of shallots and fresh basil instead of sage. I used a little over 1 pound of mild Italian sausage. I got rave reviews on it! I will definitely keep this recipe because it is quick, easy and just a few ingredients–mostly which I have in the pantry anyway. It is rich so it would be good for a special occasion dinner. My boyfriend said he can’t wait for me to make it again! I paired it with some homemade garlic bread and salad and it was perfect!
I found this in a magazine a few years back and it’s been a big hit ever since,it’s quick, easy and absolutely delicious! I gave the recipe to my sister because she was looking for something different one nite for her and her husband and now she makes it all the time AND I gave it to a new bride for her bridal shower recipe! My husband & I are meat heads so I add an extra 1/2 lb of sausage and an extra clove or two of garlic. Yum!!
I have made this dish probably about 10 times now, and everyone loves it every time. Such a keeper! Thanks so much for posting.
I made a variation on this and it was astounding! I had the split cherry tomatoes from our long summer’s tomato plant; added a bit of milk since we were short on cream, put a bit of cheese in the sauce, and had pretty-fresh basil on hand and used that instead of sage. NUMMY!
I just made this dish tonight, it was fabulous!! My husband who typically doesn’t like tomato-based pasta sauces took one look and HAD to eat it:-) He loved it and so did I. I think the whipping cream made the difference!
I just made this for my father for Father’s Day! He and my family plus the extended family LOOOOVED it! They’re all true italianos too!! Thanks for the recipe!
This turned out exactly as it should have. Delicious. I felt like I had just made a restaurant quality dish-even thought it was incredibly easy to make! I’m new to this site, and have selected it as a source for my recent cooking. What I love is that the directions are perfectly laid out and are simple to follow. I’ve tried to follow many recipes (I am an artist but have no creativity whatsoever in the kitchen) and have failed miserably. This is the 2nd dish (the first was your delicious Chicken Piccatta) I have made and have had complete success with. Thanks for the great recipes!
Wow. I loved this. Will definitely make again.
I am a complete novice when it comes to the kitchen, but thanks to a chemistry degree I can at least follow directions. I made this dish (and the Kahlua brownies) for a potluck dinner at school. Let’s just say it didn’t last long. However, it was a little too creamy for my taste. And, due to my West Indian upbringing, I needed a little more of a punch.
On my 2nd attempt, I halved the cream, added black pepper (which I completely forgot to do the first time), and added some hot pepper sauce. DELICIOUS!!!!! Definitely a keeper. Thanks, Elise!
Tonight I had the leftovers of this dish from a couple of nights ago.Oh my goodness, it was even better. We just loved it. It is a super dish to make for company the day before,and just warm it up before they arrive. Wow! FANTASTIC.
I made this dish tonight. It was FABULOUS! My 18 month old son loved it.I do have a question about shallots. When you buy one, it has two halves. So is this considered one shallot or two? It is probably a stupid question, but it does make a difference in a recipe. Just love this dish. I have a similiar recipe and it has a bit of vodka in the sauce, but love this one better. Thanks for doing what you do.
Great question, I would say that each half counts as one. Another way to think about this is assume one shallot = 1 tablespoon of minced shallot. ~Elise
Delicious recipe! Next time, though, I will add some more spice to it :). Thanks Elise, for a great recipe! My husband thoroughly enjoyed it.
This recipe was great!!! Thank you. The family enjoyed it. We substituted the Italian sausage with hot & sweet turkey sausage. All in all the meal was great!
Im not a big fan of sweet Italian sausage, so I was wondering if this would still be good if I changed it up a bit, like chorizo instead of Italian sausage and rice instead of fettuccine? Or maybe you know some good variations of this recipe? I’m kind of new to cooking but I just thought I would ask.
Hi Sarah, everyone’s taste is different. Usually I try to make a recipe as given first, then change it to adapt it to my taste. You should feel free to experiment as much as you want with this recipe, it’s just a guideline. As for chorizo and rice, try it if you want! I love the recipe as is, so wouldn’t make changes personally. ~Elise
Do you think it may be possible to change the sage with summer savory? Just the aroma of the savory seems it would blend nicely? Dan
Perhaps. If you try it, please let us know in the comments how it turns out for you. ~Elise