2 hours ago
Wednesday, September 22, 2010
I am back from vacation and back in the kitchen.
I wanted to make something simple for dinner last night and this fit the bill.
This was absolutely delicious!
I think it will turn out differently for each person, since we all buy different quality sausage. I buy mine from an Italian butcher and it is lean and fantastic and all natural. I can't vouch for the supermarket brands of sausage, in fact, I would advise to stay away from them. You don't know what kind of scraps go into them.
Seek out a good butcher, someone who makes their own and this dish will be a 10.
I used fresh cavatelli from Italy (you must think I am a pain, so many rules), but dried is fine too.
And I can't help you with the sage, it is from my garden, just make sure it is FRESH not dried.
Butter. How much? For 1 lb. of pasta (which will serve 6 people), use a stick.
I only use half a stick, but I don't like this dish too rich.
Here is how I made it last night for 4 people.
8 oz. of fresh cavatelli, cooked only 3 minutes in water until al dente
3 fresh HOT Italian sausage links, sliced into rounds
1 large bunch of fresh sage leaves
olive oil and half stick of butter
salt & pepper
In a large skillet, cook the sausage until done (I use olive oil in my pan). Using a slotted spoon, remove the sausage to a large serving bowl. If you are using sausage that is greasy, then drain and wipe the sausage grease out of the pan.
To the skillet add the butter (from 1/2 to a whole stick of butter, your call), and add the sage leaves. Fry them on medium-low heat for a few minutes until the butter is foamy and the leaves are getting nice and crisp.
Drain the pasta and add it to the bowl with the sausage.
Pour the butter and sage leaves over the pasta and mix all together.
Season with salt and pepper, and add grated Parmigiano Reggiano if desired.
This takes all of about 10 minutes to put together and you will make it all the time, it's so good!