Orecchiette with Sausage, Brown Butter, and Sage Recipe - butter

Method

• Bring a large pot of water to a boil over high heat.
• Set a medium saute pan with high sides over medium-high heat and add half of the butter.
• When the butter is foamy and turns a light golden brown, add the sausage and cook until its well browned, breaking it up with a wooden spoon as it cooks, about 4 to 5 minutes.
• Add the sage, stir to combine, remove the pan from the heat, and set aside.
• Add the orecchiette and a generous pinch of salt to the boiling water.
• Cook until the pasta is al dente, stirring frequently, about 8 minutes, depending on the brand of pasta (check the cooking recommendations on the package).
• Use a ladle to reserve 1 cup of the pasta cooking water, then drain the orecchiette.
• Set the pan with the browned sausage over medium heat and add the pasta.
• Stir to combine, scraping up any browned bits stuck to the bottom of the pan.
• Add the reserved pasta water 1 tablespoon at a time, stirring until a sauce begins to form.
• Reserve 1 tablespoon of the pecorino cheese and add the rest to the pasta.
• Add the remaining butter and stir to combine.
• Keep adding more of the reserved pasta water as needed until the sauce emulsifies into a creamy sauce that clings to the pasta.
• Season with black pepper and taste, adding additional salt if needed.
• Divide the pasta evenly between 2 warmed plates.
• Garnish with the reserved pecorino and serve.