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Elena Pasta Bowls
Use this easy pasta recipe for a elegant patio dinner. Serves 4.
Brown Butter Orecchiette with Spicy Sausage & Peas
1/4 ounce fresh sage
24 ounces spicy Italian sausage (without casing)
16 ounces orecchiette pasta
6 packets (tablespoons) unsalted butter
2 cup peas
1 cup grated Parmesan cheese, divided.
Bring a large pot of water to a boil over high heat. Thinly slice sage leaves, discarding stems. Pat sausage dry with a paper towel. Season boiling water generously with salt. Stir in orecchiette and cook until al dente (8-9) minutes. Reserve 1 cup of pasta cooking water, then drain. While orecchiette cooks, heat butter in a medium high-sided pan over medium-high heat. When butter is foamy, add sausage and cook, breaking up, until meat is browned, 4-5 minutes. Stir in sage. Remove pan from heat and set aside until pasta has finished cooking. Once pasta has been drained, return pan with sausage to medium heat and add peas and orecchiette. Cook until peas are warmed through, about 2 minutes. Add reserved pasta cooking water 1 tablespoon at a time, stirring and scraping up any browned bits from the bottom of pan, until pasta is coated and sauce is silky. Remove pan from heat. Add all but 4 tablespoon Parmesan to pan with orecchiette and stir to combine. Taste and add more salt and pepper as desired. Divide between bowls, sprinkle over remaining Parmesan. Enjoy your Pasta dinner!
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