Ingredients

The following ingredients have 4 Servings
  • 1 pounds sweet sausage
  • 16 leaves sage
  • 3/4 pound fresh ricotta
  • 1 cup grated Parmigiano-Reggiano cheese
  • 1 pound short-cut pasta
  • EVOO – Extra Virgin Olive Oil
  • for drizzling
  • 5 tablespoons butter
  • 2 cloves garlic
  • crushed
  • Salt and finely ground pepper

Instruction

  • Bring a pot of water to a rolling boil for the pasta
  • Heat a skillet over medium-high heat with a drizzle of EVOO, add sausage and brown and crumble
  • Drain
  • Melt butter in another small skillet, add crushed garlic and swirl a minute
  • Add sage and crisp leaves while butter browns; remove sage with a fork to paper towels and cool
  • Discard garlic and remove pan from heat
  • Cook pasta in salted water to 1 minute shy of al dente according to package directions
  • Reserve a cup of starchy water then drain pasta
  • Add pasta back to hot pot along with ricotta, Parm, butter, salt and pepper, and toss to coat
  • Add some starchy water if sauce is too tight
  • Add sausage and adjust seasoning
  • Serve in shallow bowls topped with crispy sage