- 2 links Italian chicken sausage , cooked
- 8 ounces fettucine pasta (1/2 pound)
- 2 Tablespoons butter
- 2 Tablespoons extra virgin olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Italian seasoning
- 1/8 teaspoon dried oregano
- 1/4 cup Parmesan cheese , grated
- 1-2 pinches salt/pepper ,to taste
- 4 teaspoons Parmesan cheese , for garnish (optional)
- 2 Tablespoons Flat leaf Italian parsley (fresh) , for garnish (optional)
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Slice two COOKED chicken sausages into 1/2 inch slices, then cut each slice into quarters. You can pan cook the sausages while the pasta is cooking (to save time). Set aside cooked chicken sausage pieces until ready to add to cooked pasta.
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Prepare pasta according to package directions. When pasta is done, drain noodles in a colander (do not rinse), then put them back into pot you cooked them in (minus the water, of course).
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Quickly stir in butter while the pasta is hot so it can melt. Add olive oil and Italian spices, and toss to coat the pasta with the butter, oil and spices. Taste test pasta. If desired, add additional salt and pepper, to suit your taste buds. Add chicken sausage to pasta and toss, to combine. If necessary, turn heat on LOW while tossing pasta, just to keep pasta hot.
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To serve, divide pasta and sausage among serving bowls, grate additional fresh Parmesan cheese over the top of the hot pasta, then garnish with chopped flat leaf Italian parsley. Enjoy!
Caloric calculation does not include optional garnish of additional Parmesan cheese and parsley.