This recipe is a winter delight, perfect for those cozy evenings wrapped in high socks, an oversized sweatshirt, and a generous pour of your favorite pinot. The beauty of this pasta lies in its simplicity - sometimes the simplest ingredients create the most extraordinary dishes!
Ingredients:
1 pound Spicy Italian Sausage (shout-out to HEB for having the best HERE!)
1 pound of long pasta (fettuccini, tagliatelle, etc.)
1/2 stick of unsalted butter (4 tablespoons)
15-20 fresh sage leaves
1 1/2 cups of freshly grated Parmigiano Reggiano cheese
1 cup of starchy Pasta Water
Step-by-Step Recipe:
Step 1: Bring a large pot of water to a boil, heavily salt it, and cook the pasta until tender but not fully done (it finishes cooking in the sauce).
Step 2: In a large skillet, cook the Italian Sausage on medium heat until browned, then set aside.
Step 3: In the same skillet, add butter to the pan, stirring up the fond (caramelized bits at the bottom) left from browning the sausage.
Step 4: Add sage to the skillet, cooking until the butter turns dark brown, and the sage becomes fragrant. Reduce heat to a minimum.
Step 5: When the pasta is 3/4 done, scoop out a cup of starchy pasta water. Combine half of it with the butter-sage sauce, then add the cooked Italian Sausage and pasta. Stir and cook for about 30 seconds, until some water is absorbed, and the pasta is al dente.
Step 6: Stir in the cheese, mixing for another minute until the kitchen smells heavenly. Adjust consistency with more water if too creamy or more cheese if not saucy enough (you can never have too much cheese).
Step 7: Plate, top with freshly grated cheese, and enjoy! Serve immediately for a delightful pasta experience.
Feel free to drop a comment below with your thoughts - I'd love to hear from you!
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