Brown Butter & Sage Orecchiette with Sausage

Serves: 2 Prep Time: 15 min Cook Time: 12 min

Who doesn’t love brown butter? This recipe is spicy, savory and delicious. Each little pasta holds just the right amount of flavor.

Ingredients

2 tbs unsalted butter

8 oz spicy Italian sausage or Chinese Lap Cheong (add chili flakes to taste)

1-2 small shallots, thinly sliced

5-6 leaves of fresh sage, half cooked and half sliced for garnish

8 oz orecchiette pasta

½ cup pecorino, grated

Salt and pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Once it starts it boils, throw in the pasta and cook according to the package, or to your preference.

2. While the water is heating, in a medium to large sauté pan, add the butter. Let cook until it browns and then throw in the sausage and cook for 3-5 min. Remove the sausage from the pan.

3. In the same pan, add in the shallots, chili flakes and cook until crispy. Remove from the pan. Throw in half of the sage leaves, cook for 1-2 minutes and then remove. Sage will go bitter if you cook it for too long.

4. By now the pasta may be done. We recommend you taste test 1 piece and save 1 cup of pasta water for later.

5. Place all items back into the pan on low-medium heat and cook for an additional 1-2 minutes. Turn off the heat, and add in the freshly grated cheese. Mix well, plate and top off with thinly sliced fresh sage and enjoy!