Preheat oven to 375 degrees F.
Cut 1/2 inch off the top of each head of garlic. Place garlic bulbs, cut side up, each on a separate square of aluminum foil, evenly drizzle the 2 tablespoon of the olive oil over the top of each bulb, wrap each and bake until garlic is soft, about 45 to 60 minutes, remove from oven and let cool. Once cool use a fork to squeeze the cloves out of the skin.
Once the garlic has been removed from the skin begin to boil water for the fettuccini and cook al dente according to package directions, once cooked reserve 1/2 cup of the cooking water and drain the rest.
While the water is coming to a boil, heat the second 2 tablespoons of olive oil in a large pot over medium heat, add pork, season with the salt and pepper, cook until browned and cooked through, remove with a slotted spoon and set aside.
Stir the garlic cloves and sage into the pork pot and cook until fragrant, just a few seconds. Add the white wine, scrape up any remaining bits off the bottom of the pan, add the chicken broth and let the sauce cook, stirring occasionally, until it reduces by 1/3, about 7 to 10 minutes.
Return the pork to the pot, add pasta and parsley, toss to coat, "if needed" add the reserved cooking water a little at a time for a more moist consistency and serve.
By Deeli from Richland, WA
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This recipe has all of the ingredients of a great meal. I can't wait to fix it. I prefer the recipes that do not use the canned cream soups as a base.
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