1/2 pound linguine cooked according to package directions
4 bratwurst sausages, cut into pieces and cooked
12 to 16 sage leaves
2 Tbsp olive oil
1 large clove of garlic, minced
1 cup cream or half and half
Salt and pepper to taste
Freshly grated Parmesan cheese
While the pasta is cooking:
1. Saute the sage leaves in the olive oil over medium heat until crisp. This takes only about 30 sec per side. Drain on paper towels and set aside.
2. Cut the sausages into half inch pieces and saute them in the same oil until lightly browned, adding the garlic at the last minute and saute until lightly golden in color. Remove and set aside.
3. Pour off the fat from the pan and stir in the cream or half and half. Bring it almost to the boil, stirring. Reduce the heat and stir the pasta in. Save some of the pasta water. Correct the seasoning. Add the sausages and heat through. Add a little pasta water if it is too thick.
4. Serve with a scattering of sage leaves and a generous sprinkling of Parmesan.