Categories: Pasta
Ingredients
- 2 tbsp. olive oil
- 1 lb. bulk Italian sausage
- 4 garlic cloves, chopped
- 1/2 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 1/2 cups fresh ricotta
- 1 cup grated Parmigiano-Reggiano
- 1/2 cup fresh parsley, finely chopped
- White pepper and a little freshly grated nutmeg
Directions
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Bring a large pot of water to a boil for the pasta.
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In a large skillet, heat the oil 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.
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Salt the boiling water; add the pasta. Cook until 1 to 2 minutes shy of package directions. Scoop out about 1 cup of the pasta cooking water, then drain.
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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.
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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 shallot bowls. Top with the fried sage.