Orecchiette and Italian Sausage with Summer Squash and Sage Brown Butter
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Ingredients & Equipment
What we send
- 1/8 ouncesage
- 1summer squash
- 1beefsteak tomato
- 12 ouncesground sweet Italian sausage
- 8 ouncesorecchiette
- 4 packetsunsalted butter
- 1/2 cupgrated Parmesan
What You’ll Need
- kosher salt
- black pepper
- 12" large pot
- 10" medium high-sided pan
Prepare IngredientsBring a large pot of water to a boil over high heat. Rinse all produce. Thinly slice sage leaves, discarding stems. Halve squash lengthwise and cut crosswise into 1-inch half-moons. Roughly chop tomato. Pat sausage dry with paper towel.
Cook OrecchietteSeason pot of boiling water generously with salt. Stir in orecchiette and cook until al dente, 8-9 minutes. Reserve 1 cup pasta cooking water, then drain pasta and set aside.
Cook VegetablesWhile orecchiette cooks, heat half of butter in a medium high-sided pan over medium-high heat. When butter is foamy, add squash in a single layer and cook, without moving, until browned on bottom, about 3 minutes. Flip squash and add tomato to pan, season with ¼ teaspoon salt, and cook until tomato is softened and squash is tender, 2 minutes more. Transfer to a bowl and set aside.
Cook SausageWipe pan from vegetables clean and add remaining butter over medium-high heat. When butter is foamy, add sausage and cook, breaking up with the back of a spoon, until browned, 4-5 minutes. Stir in sage and season with ¼ teaspoon salt.
Season OrecchietteAdd orecchiette to pan with sausage, reduce heat to medium, and cook until warmed through, about 2 minutes. Add reserved pasta cooking water 1 tablespoon at a time, scraping up any browned bits from bottom of pan, until sauce is thick and clings to pasta. Remove pan from heat.
Plate OrecchietteAdd vegetables and half of pecorino to pan with orecchiette and stir to combine. Taste and add salt and pepper as needed. Divide between 2 bowls, sprinkle with remaining pecorino, and enjoy your meal!