Name: Sausage and Sage Brown Butter Casarecce Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 6 tablespoons unsalted butter; 4 cloves of garlic, minced; 1/4 teaspoon white pepper; 1 pound sweet Italian sausage with fennel seeds; 20 fresh sage leaves; 1.5 cups fresh ricotta; 1 cup grated Parmigiano-Reggiano; 1/4 teaspoon freshly grated nutmeg; 1/2 cup fresh flat-leaf parsley, finely chopped; 1/2 cup white wine; 1 pound casarecce pasta; 2 tablespoons olive oil

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?

Dive into this hearty Sausage and Sage Brown Butter Casarecce Pasta. An enticing combination of sweet Italian sausage, crispy sage leaves, and nutty brown butter merged with fresh ricotta and Parmigiano-Reggiano. It's a simple pasta dish with a flavorsome twist perfect for a cozy family dinner.

Milk

Low Carb

Butter & Margarine

gram

unsalted butter

Fresh Vegetables

garlic

Seasonings

white pepper

Bacon & Sausage

sweet italian pork sausage

fresh sage

Cheese

ricotta cheese

parmigiano reggiano cheese

whole nutmeg

fresh parsley

Wine

milliliter

white wine

Pastas & Noodles

casarecce pasta

Oils

olive oil

Vitamin A

Vitamins

Water

Calories

Carbohydrates

Protein

Total monounsaturated fatty acids

Phosphorus

Minerals

Potassium

Dietary Folate Equivalents

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Total polyunsaturated fatty acids

Calcium

Sodium

Zinc

Copper

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Lutein+zeaxanthin

Iron

Magnesium

Manganese

Selenium

Vitamin C

Vitamin K

Thiamin (B1)

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Sausage and Sage Brown Butter Casarecce Pasta

Dairy

Produce

Baking Goods

Meat & Seafood

Beverages

Pasta, Sauces, Grain

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Bring a large pot of water to a boil. Add salt and the casarecce pasta, and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water before draining the pasta.

While pasta is cooking, heat olive oil over medium-high heat in a large skillet. Add the sweet Italian sausage and brown for about 7-8 minutes, making sure to break up the meat with a spoon.

Add the minced garlic to the skillet and sauté for another minute until fragrant.

Deglaze the pan by pouring in the white wine and reduce heat to low, letting it simmer while the pasta cooks.

Meanwhile, in a separate small skillet, melt the unsalted butter over medium heat. Add the sage leaves and cook until browned and crispy, about 4 minutes. Use a slotted spoon to transfer the fried sage leaves to a paper towel, and reserve the brown butter.

In a large bowl, combine the fresh ricotta, grated Parmigiano-Reggiano, finely chopped parsley, white pepper and freshly grated nutmeg. Mix until all ingredients are well combined.

Stir in the cooked pasta, reserved pasta cooking water, browned sausage, and browned butter into the cheese mixture until well combined.

Serve the pasta in a platter or divide among serving bowls, topping each portion with crispy sage leaves.

Sausage and Sage Brown Butter Casarecce Pasta

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