Brown But­ter, Sage & Sausage Casarecce

SERVES 4 TO 6 AS AN EN­TRÉE OR 8 TO 10 AS A SIDE OR STARTER

Rachael Ray Every Day - - Shop Talk -

This recipe is de­cep­tively sim­ple and in­sanely rich. For an en­trée, serve with sautéed dark greens or an es­ca­role salad.

2 tbsp. olive oil 1 lb. bulk sweet Ital­ian sausage with fen­nel seeds 4 cloves gar­lic, chopped 1∕2 cup white wine or chicken stock Salt 1 lb. casarecce pasta or other short- cut pasta 6 tbsp. but­ter 18 to 20 fresh sage leaves 11∕2 cups fresh ri­cotta 1 cup grated Parmi­gianoReg­giano 1∕2 cup fresh flat- leaf pars­ley, finely chopped White pep­per and a lit­tle freshly grated nut­meg (no more than 1∕8 tsp. each)

■ Bring a large pot of wa­ter to a boil for the pasta.

■ In a large skil­let, heat the oil, two turns of the pan, over medium-high. Add the sausage. Cook, oc­ca­sion­ally stir­ring and break­ing up the meat with a spoon, un­til lightly browned, 7 to 8 min­utes. Add the gar­lic and stir for a minute. Add the wine. Re­duce heat to low. Let sim­mer while the pasta cooks.

■ Salt the boil­ing wa­ter; add the pasta. Cook un­til 1 to 2 min­utes shy of the pack­age direc­tions. Scoop out about 1 cup of the pasta cook­ing wa­ter, then drain.

■ In a small skil­let, melt the but­ter over medium heat. Add the sage leaves. Cook un­til browned, about 4 min­utes. Trans­fer the leaves to a pa­per towel. Re­move the skil­let from heat. Re­serve the brown but­ter.

■ In a large bowl, com­bine the ri­cotta, Parm, and pars­ley. Sea­son with salt, white pep­per, and nut­meg. Stir the pasta, cook­ing wa­ter, sausage, and browned but­ter into the cheeses. Trans­fer to a plat­ter or di­vide among shal­low bowls. Top with the fried sage.

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