Name: Autumn Glow Casarecce Pasta with Sage-Sausage and Brown Butter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 6 tbsp. unsalted butter; 2 tbsp. olive oil; 20 fresh sage leaves; 1/4 tsp. ground nutmeg; 4 cloves garlic, minced; 1 tsp. fennel seeds; 1 lb. sweet Italian sausage, bulk; 1/2 cup quality dry white wine; 1 lb. casarecce pasta; 1 cup Parmigiano-Reggiano, finely grated; 1/2 tsp. white pepper, ground; 1/2 cup flat-leaf parsley, finely chopped; 1 1/2 cups fresh ricotta cheese

Sausage Pasta

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?

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 this delightful dish.

Milk

Low Carb

Butter & Margarine

gram

unsalted butter

Oils

milliliter

olive oil

Fresh Vegetables

fresh sage

Seasonings

ground nutmeg

garlic

fennel seed

Bacon & Sausage

sweet italian pork sausage

Wine

sauvignon blanc white wine

Pastas & Noodles

casarecce pasta

Cheese

parmigiano reggiano cheese

white pepper

fresh parsley

ricotta cheese

Copper

Minerals

Manganese

Selenium

Vitamin A

Vitamins

Water

Calories

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Calcium

Vitamin B6

Choline

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Carbohydrates

Protein

Dietary Fiber

Sugar

Total polyunsaturated fatty acids

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

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Autumn Glow Casarecce Pasta with Sage-Sausage and Brown Butter

Dairy

Baking Goods

Produce

Meat & Seafood

Beverages

Pasta, Sauces, Grain

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Set a large pot of lightly salted water on high heat and bring to a boil for the pasta.

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.

Add the minced garlic into the skillet, stirring it into the sausage and cook for additional minute.

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.

In the boiling pot of water, add the casarecce pasta. Cook it until al dente, following package directions.

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.

Before draining the pasta, reserve 1 cup of the pasta water.

In the skillet with sausage, stir in the ricotta cheese, Parmigiano-Reggiano, chopped parsley, ground white pepper, and ground nutmeg until well blended.

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.

Serve the pasta warm in shallow bowls. Sprinkle the fried sage leaves over the top as a fragrant garnish before serving.

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 

Autumn Glow Casarecce Pasta with Sage-Sausage and Brown Butter

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