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Autumn Glow Casarecce Pasta with Sage-Sausage and Brown Butter

Embark on a culinary journey to Italy with our Autumn Glow Casarecce pasta. This recipe combines sweet Italian sausage, aromatic fresh sage, sumptuous brown butter, and creamy ricotta to deliver comforting flavors perfect for a cozy fall dinner. Grated Parmigiano-Reggiano adds a luxurious finish to ...
55 min
TOTAL TIME
1650
CALORIES
$8.64
PER SERVING
Autumn Glow Casarecce Pasta with Sage-Sausage and Brown Butter
Directions
10 STEPS
15 min
PREP TIME
40 min
COOK TIME
55 min
TOTAL TIME
1
Set a large pot of lightly salted water on high heat and bring to a boil for the pasta.
2
In a large skillet, heat the olive oil over medium-high heat. Add the sweet Italian sausage and fennel seeds and sauté until lightly browned, breaking up the meat with a spoon, around 7 minutes.
3
Add the minced garlic into the skillet, stirring it into the sausage and cook for additional minute.
4
Pour in the white wine to the skillet, stirring to deglaze the pan. Reduce heat to low and let it simmer to meld the flavors.
5
In the boiling pot of water, add the casarecce pasta. Cook it until al dente, following package directions.
6
Meanwhile, melt the unsalted butter in a small skillet over medium heat. Add fresh sage leaves and fry until crispy, around 4 minutes. Use a slotted spoon to transfer the fried sage onto a paper towel. Reserve the brown butter.
7
Before draining the pasta, reserve 1 cup of the pasta water.
8
In the skillet with sausage, stir in the ricotta cheese, Parmigiano-Reggiano, chopped parsley, ground white pepper, and ground nutmeg until well blended.
9
Add the drained pasta to the sausage-cheese mixture, along with the reserved pasta water and browned butter. Toss to combine, ensuring the pasta is well-coated.
10
Serve the pasta warm in shallow bowls. Sprinkle the fried sage leaves over the top as a fragrant garnish before serving.
Health Info
Macros
106g
CARBS
101g
FAT
83g
PROTEIN
Contains these allergens
WHEAT
MILK
Frequently Asked Questions
What kind of sausage should I use for sausage pasta?
Do I need to cook the sausage before adding it to the pasta?
What type of pasta is best for sausage pasta?
Can I use a different type of meat instead of sausage?
How do I prevent the pasta from sticking together?
Can I add vegetables to the sausage pasta?
Can I make sausage pasta ahead of time?
What can I do if the pasta is too dry?