Wednesday, September 22, 2010

What's for Dinner? Cavatelli w/ Sausage & Sage

sausage sage

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!



The Japanese Redneck said...

Sausage and sage go hand in hand to me. Looks so good!

Claudia said...

Was wondering what to do with all of my cavatelli. Now I know.

Proud Italian Cook said...

This looks great Stace, I just borowed my friends cavatelli maker last week and haven't touched it yet but hope to this weekend. This would be a perfect first dish with it and I have tons of sage in my garden, plus I love spicy sausage!

meseriv said...

Sausage, sage and butter. Hello! Lover!

Welcome back from Paris!

Daniel Bingham said...

Sausage, Sage and pasta. And butter. Heaven.

Content in a Cottage said...

Thanks for all the great Paris photos. Glad you had such a good time. It's a wonderful time of year to be back home with great weather.

elra said...

Looks tempting Stacey, as always.

Melicious Meals said...

you had me at brown butter... I discovered this simple pleasure a little while ago and could bath in the stuff! I've been meaning to make fresh pasta and i think this will be perfect for it, thanks for a great post.

Ellen said...

Welcome home Sta!

The Short (dis)Order Cook said...

Yum. I love the combination of butter and sage on pasta. I can also dig anything with sausage.

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