Melt the butter and olive oil together in a large, deep skillet over medium-high heat. Add the garlic and sausage, breaking up the sausage links into big chunks with your wooden spoon. Brown for 2–3 minutes. Add the garlic powder, onion powder, thyme, rosemary, cornstarch, and a little bit of salt (don’t over season—remember the sausage and broth also add salt to this dish). Stir everything together, making sure the cornstarch doesn’t clump and the seasonings coat the sausage. As they brown, continue to break the sausage into smaller pieces with your spoon.
Pour in the chicken broth. As it comes up to a simmer, add the tomatoes.
When the stock is bubbling, add the fettuccine to the pan, making sure it’s submerged in
the liquid. Simmer until the pasta is al dente (usually about 12 minutes—follow the
directions on the package) and the liquid has thickened, creating a delicious sauce.
