Rachael Ray's Brown Butter, Sage & Sausage Casarecce
Serves 230 mins prep40 mins cook
This recipe is deceptively simple and insanely rich. For an entrée, serve with sautéed dark greens or an escarole salad.
0 servings
What you need
tsp nutmeg
tsp white pepper
cup parsley
cup parmesan cheese
cup ricotta cheese
tbsp salted butter
lb elbow pasta
pinch salt
cup chicken broth
Instructions
Step 1 Bring a large pot of water to a boil for the pasta. Step 2 In a large skillet, heat the oil, two turns of the pan, over medium-high. Add the sausage. Cook, occasionally stirring and breaking up the meat with a spoon, until lightly browned, 7 to 8 minutes. Add the garlic and stir for a minute. Add the wine. Reduce heat to low. Let simmer while the pasta cooks. Step 3 Salt the boiling water; add the pasta. Cook until 1 to 2 minutes shy of the package directions. Scoop out about 1 cup of the pasta cooking water, then drain. Step 4 In a small skillet, melt the butter over medium heat. Add the sage leaves. Cook until browned, about 4 minutes. Transfer the leaves to a paper towel. Remove the skillet from heat. Reserve the brown butter. Step 5 In a large bowl, combine the ricotta, Parm, and parsley. Season with salt, white pepper, and nutmeg. Stir the pasta, cooking water, sausage, and browned butter into the cheeses. Transfer to a platter or divide among shallow bowls. Top with the fried sage.View original recipe
