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Orecchiette and Italian Sausage

with Summer Squash and Sage Brown Butter

Orecchiette and Italian Sausage with Summer Squash and Sage Brown Butter

Ingredients (serves 2)

  • 8 oz summer squash (or sweet potato if you feel like it)

  • 2 tomatoes

  • 8 oz orecchiette (could probably use shells too)

  • 2 tablespoons butter

  • 12 oz sweet italian sausage

  • 1 oz grated / shredded parmesan cheese

  • 1/8 oz sage

Equipment

Medium Pot for Pasta; 12” high-sided pan for veggies and sausage

Prep Ingredients

  1. Bring a large pot of water to boil (for pasta)

  2. Cut Squash into 1/2 inch half moons (or cubes if using sweet potatoes)

  3. Roughly chop tomatoes

  4. Thinly slice sage, discard stems

Cook Pasta

  1. Cook until al dente (8-9min) then drain saving 1 cup pasta water

Cook Veggies

  1. Heat 1 tablespoon butter in pan over medium-high heat

  2. Add squash (or sweet potato) when butter is foamy. Don’t move it, so it browns, cook for 3 minutes

  3. Flip squash (or sweet potato), add tomatoes and season w/ salt, cook another 3 minutes or till everything has softened

  4. Transfer to a bowl and set aside. Use pan for sausage next.

Cook Sausage

  1. Wipe pan from veggies clean, add 1 tablespoon butter

  2. When butter is foamy, add sausage and cook, breaking up, until browned 4-5 minutes

  3. Stir in sage and season with salt

Season Orecchiette

  1. Add pasta to pan with sausage and reduce heat to medium, cook another 2 minutes

  2. Add reserved pasta water, 2 tablespoons at a time, stirring until sausage is thick and clings to pasta

Plate

  1. Add veggies and half of cheese to the pan and stir to combine

  2. Add salt and pepper to taste and finish with cheese in serving bowls.

Recipe via plated