Both names applied to the same dish. Sometimes chicken meat is used instead of beef sausage. In Venice, the same sauce is occasionally used for a layered polenta tart.
2 pounds beef sausages, casings removed
2 tablespoons Filippo Berio extra-virgin olive oil or goose fat
Kosher salt and pepper to taste
4 sprigs of fresh sage
1/4 cup golden raisins, soaked in water for 15 minutes
2/3 cup toasted pine nuts
1 pound fresh or store-bought, tagliatelle or fettuccine
In a medium size skillet, heat the olive oil or goose fat. Add crumbled beef sausage, season with salt and pepper. Stir well. Cook on low heat until the meat changes color, about 10 minutes. Add fresh sage, raisins with the soaking water, and the pine nuts. Stir and blend all ingredients well. Cook for 10 minutes.
In a separate pot, cook the tagliatelle in boiling water until al dente. Drain, toss with the sauce and serve immediately.
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