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