Rachael Ray's Brown Butter, Sage & Sausage Casarecce
HOME > Recipes > Rachael Ray's Brown Butter, Sage & Sausage Casarecce

Rachael Ray's Brown Butter, Sage & Sausage Casarecce

This recipe is deceptively simple and insanely rich. For an entrée, serve with sautéed dark greens or an escarole salad.

Ingredients

  • 2 tbsp. olive oil

  • 1 lb. bulk sweet Italian sausage with fennel seeds

  • 4 cloves garlic, chopped

  • ½ cup white wine or chicken stock

  • Salt

  • 1 lb. casarecce pasta or other short-cut pasta

  • 6 tbsp. butter

  • 18 to 20 fresh sage leaves

  • 1 ½ cups fresh ricotta

  • 1 cup grated Parmigiano-Reggiano

  • ½ cup fresh flat-leaf parsley, finely chopped

  • White pepper and a little freshly grated nutmeg (no more than 1/8 tsp. each)

Preparation

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.

The Tools You'll Need

You May Also Like

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...