Simple, quality ingredients prepped together to form a delicious, hearty meal.
Ingredients
1 pound hot Italian Sausage
7 tablespoons unsalted butter
8-10 sage leaves
Freshly ground white pepper
1 pound high quality pasta (Gluten free if you want this GF)
1 cup grated Pecorino Romano
½ cup flat leaf parsley leaves, chopped
Instructions
Prepping the sausage in this recipe takes two steps. First you need to precook the sausage so it can be cut into coins. This way more of the sausage gets browned and it is just better that way.
Start water boiling in a large pot for your pasta. Salt it generously.
Put your sausages in a large saute´pan with ½ inch of water and cook over medium heat. After about 10 minutes, flip the sausages and continue to simmer for five minutes more. After about 15 minutes the sausages should be cooked through. Remove the sausages and place on a cutting board. Slice in coins close to ½ of an inch.
Now brown your sausages. Add one tablespoon of butter to your pan and turn up the heat to medium-high. Brown the sausage on the first side until they are deeply browned. Don't turn them or mess with them, just let them sit and brown. Once the first side is brown, flip and brown the second side. Remove from the heat and let them drain on a plate covered with a paper towel. Remove the pan from the burner until you are ready to start cooking in it again.
Lower the pan heat to medium.
This is where you are going to brown your butter, so you need to be careful and pay attention. Cut the remaining seven tablespoons butter into inch segments. Add the seven tablespoons of butter, the sage leaves and a pinch of white pepper to the pan. Stir the butter and scrap at the browned bits of sausage on the pan. Continue to stir. The butter should foam, then after another couple of minutes start taking on a golden color then after minute or two turn brown. Remove the butter from heat. (When you are browning butter the milk solids in the butter are separating from the water in the butter. The milk solids are being exposed to heat and start to brown. Brown butter can quickly turn black. Watch your pan!) Pour your butter sauce in a bowl with the sausage.
At this point you should start your pasta cooking in the boiling water in the big pot on the stove according to package directions. Once you have drained the pasta, add it to the bowl with the butter sauce. Top with the Romano. Divide amongst your plates and top with a few leaves of parsley.
Recipe by Culinary Mamas at https://culinarymamas.com/sage-butter-sausage-pasta/