The original of this was a Sausage Alfredo, courtesy of Anita Bernstein, but by the time you've mucked with it, it is related to Fettucine Alfredo only in having cream and cheese.
I know it seems like we've been eating nothing but sausage lately, but each type of sausage has been different,* and so have the recipes. This one was, as usual, created to use up something left over, viz., the half-roll of sausage not used to make Chicken in Champagne sauce, below. Bulk sausage is rather bland, so as we crumbled and fried it, we added a healthy sprig of chiffonaded fresh sage leaves. Then we doused it in cream, boiled it down a bit, and added more grated cheese to thicken. This is a nice quick recipe, as we were coming home hungry from a late lecture; if we had had time to make fresh pasta, it would have been nice over pappardelle, but fettucine are fine too.
*Cincinnati has a thousand words for 'sausage'. See Languagehat and
Languagelog's debunking of the gazillion Eskimo words for "snow."
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