the hot sausage, sage and brown butter add a spicy, nutty flavor to the cavatelli.
cavatelli with hot sausage, sage and brown butter
- 1 lb cavatelli or short pasta
- 1 lb hot sausage
- 3-4 t butter
- 1 cup sage leaves.
- 4 cloves garlic chopped
- pinch red pepper flakes optional
- parmesan salt, pepper for serving
bring water to a boil.
brown whole sausage in a dutch oven, until mostly cooked.
remove the sausage from pan and slice into coins.
cook pasta according to package directions—be sure not to overcook it; the pasta should be quite al dente.
meanwhile, add butter to the dutch oven and cook over moderate heat about 5 minutes until beginning to color and separate.
it should get quite nutty, but don’t let it burn!
add sage leaves and garlic to the butter and cook for a minute to infuse flavors.
return sausage to pan, toss until warm and add red pepper flakes if desired.
when pasta is cooked, drain and add (along with a few tablespoons of pasta water), stir over low heat for one minute.
add salt and pepper to taste, serve with parmesan.