Sage brown butter tortellini
Ingredients
- 1 pound Italian sausage (I prefer the hot variety but mild is equally delicious)
- 1 pound dried tortellini (typically just cheese filled, but any will work)
- 1 stick of unsalted butter (unsalted browns better)
- 1 tablespoon dried sage
- Fresh basil leaves for garnish
- Parmigiana Reggiano for garnish
- Salt and pepper to taste
Instructions
1. Put a large pot of heavily salted water on to boil
2. While you wait for the water to boil brown the pound of sausage in a large skillet (use one that’s larger than you think you need, it will help when putting the dish together) and set aside
3. Cook pasta according to package directions
4. Drain pasta, do not rinse. Reserve ½ cup of the pasta water
5. Add the butter to the sausage skillet over medium heat and cook until it starts to brown and smell nutty. The right temperature will cause the butter to froth, this is good! It is important to continuously stir the butter to keep it from scalding and becoming bitter. Toss the dried sage in right at the end of the browning process
6. Once the butter is browned add the pasta and sausage back into the skillet and give it a gentle mix, do not break the pasta up.
7. Grate a generous amount of Parmigiana Reggiano into the pan and mix well.
8. Add the reserved pasta water to the pan and mix, this will create the sauce. Taste sauce and add salt if needed
9. Top with fresh basil leaves and more cheese, along with fresh cracked black pepper.
10. Enjoy!
Original recipe by Kyle Speers in the Tom Dwyer Automotive Newsletter
Yield: 4 servings Total time: 30 min
