Melt the butter in a little bit of olive oil in a large deep skillet over medium-high heat. The sausage has a lot of fat in it so you don’t need too much fat to start with.
Add in the garlic and sausage, breaking up the sausage with the back of your wooden spoon.
Add the granulated garlic powder and onion powder, thyme, rosemary, and a little bit of salt to taste. The sausage and chicken stock contain salt so you don’t want to overseason.
Add in the cornstarch and whisk everything together making sure the seasonings coat the sausage and the sausage is broken up well.
Add in the chicken stock and once it comes up to a simmer mix in the tomatoes.
Lay the fettucini into the pan making sure it’s covered by all of the liquid. Place a lid on the pan and cook over medium heat.
Cook until the pasta is al dente and the liquid has thickened creating a delicious pasta sauce!
Serve the pasta with grated parmesan and enjoy
