Brown Butter Orecchiette with Spicy Sausage and Peas
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Ingredients & Equipment
What we send
- 1/8 ouncesage
- 12 ouncesspicy Italian sausage
- 8 ouncesorecchiette pasta
- 4 packetsunsalted butter
- 1 cuppeas
- 1 ouncegrated Parmesan cheese
What You’ll Need
- 10" large pot
- 10" medium high-sided pan
Bring a large pot of water to a boil over high heat. Meanwhile, rinse all produce. Thinly slice sage leaves, discarding stems. Pat sausage dry with paper towel.
Season boiling water generously with salt. Stir in orecchiette and cook until al dente, 11-12 minutes. Reserve 1 cup pasta cooking water, then drain and set aside.
While orecchiette cooks, heat butter in a medium high-sided pan over medium heat. Swirl pan occasionally until butter turns golden and fragrant, 7-8 minutes. Add sausage to pan and cook, breaking up, until browned, 4-5 minutes more. Remove pan from heat. Stir in sage, then set aside until pasta has finished cooking.
Once pasta is cooked and drained, return pan with sausage to medium heat and add peas and orecchiette. Cook until peas are warmed through, about 2 minutes. Adding 1 tablespoon at a time, stir in reserved pasta cooking water, scraping up browned bits from bottom of pan, until pasta is coated and sauce clings to noodles. Remove pan from heat.
In a small bowl, set aside 1 tablespoon Parmesan for garnishing in the next step, then add remaining Parmesan to pan with orecchiette and stir to combine. Taste and add salt and pepper as desired.
Divide brown butter orecchiette, spicy sausage, and peas between serving bowls. Sprinkle over reserved Parmesan, and dig in!