Fettuccine With Sausage, Sage, and Garlic

• 34 lb fettuccine
• 2 tablespoons butter, divided
• 14 cup extra virgin olive oil
• 8 garlic cloves, peeled, thinly sliced
• 2 tablespoons finely chopped fresh sage
• 1 lb sweet Italian sausage, casings removed
• 14 teaspoon dry crushed red pepper (optional)
• 1 cup grated parmigiano-reggiano cheese (about 3 ounces)

1. Cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.
2. Meanwhile, melt 1 tablespoon butter with olive oil in heavy large skillet over medium heat.
3. Add garlic slices and saute until light golden, about 45 seconds.
4. Using slotted spoon, transfer garlic to bowl.
5. Increase heat to medium-high; add sage to same skillet and stir until beginning to crisp, about 10 seconds.
6. Add sausage and saute until browned and crisp in spots, breaking up with fork, about 8 minutes.
7. Drain pasta; add pasta and remaining 1 tablespoon butter to skillet.
8. Using tongs, toss pasta with sausage mixture.
9. Add crushed red pepper, if desired; season to taste with salt and pepper.
10. Transfer pasta to large bowl.
11. Top with crispy garlic and grated cheese.
12. Makes 4 servings.
13. That's it!

fettuccine, butter, extra virgin olive oil, garlic, fresh sage, sweet italian sausage, red pepper, cheese

Taken from www.food.com/recipe/fettuccine-with-sausage-sage-and-garlic-465018 (may not work)