CAVATELLI WITH FENNEL SAUSAGE, BROWN BUTTER AND CRISPY SAGE
When winter isn't quite ready to shed its coat and enter spring, hearty, simple, stick-to-the-ribs meals are best. There's barely anything at the farmers market, so we turn to our pantries instead. What I love about this recipe is that you can use your favorite fennel sausage instead of making it from scratch. That brings the cooking time to 20 minutes, tops. I'm of the mind that brown butter improves anything and when mixed with fragrant sage and fennel, it's such a satisfying combination. You can try this recipe with any pasta you like, but I like the texture of the cavatelli best. Enjoy!
Provided by Claire Thomas : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of salted water to a boil.
- Heat a large skillet over medium-high heat. Add the oil, then the sausage in batches, if necessary, to avoid overcrowding the skillet. Cook until the sausage is fully cooked, about 3 minutes per side. Remove the sausage to a plate and return the skillet to the heat.
- Add the pasta to the boiling water and cook according to the package instructions. Drain the pasta.
- Meanwhile, add the butter and the chopped sage to the skillet and cook, stirring, until the butter is browned and smells nutty. Pour in the wine and cook until the alcohol has cooked off, scraping up the browned bits from the bottom of the skillet with a wooden spoon, about 3 minutes. Return the sausage to the skillet, add the pasta and toss to coat. Sprinkle with the Parmesan and fried sage leaves and serve immediately.
- Combine all of the ingredients in a large bowl. Mix together with your hands until well combined. Gently roll the mixture into 1 inch balls and set aside on a rimmed baking sheet lined with wax paper. Refrigerate until ready to use, for up to 4 days.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Salam Sheikh
[email protected]This recipe is a great way to use up leftover sausage. I had some Italian sausage in the fridge and this dish was the perfect way to use it up. The crispy sage added a nice touch.
Angelo Steve
[email protected]I made this dish for a dinner party and it was a hit! Everyone raved about the unique flavor combination. The crispy sage was the perfect touch.
MaKayla West-Snider
[email protected]This dish was a bit too salty for my taste. I would recommend using less salt in the sauce.
Shakayla Moultrie
[email protected]I'm not a big fan of fennel, but I tried this recipe anyway and I was pleasantly surprised. The fennel sausage was not overpowering and the crispy sage added a nice touch. I would definitely make this again.
naeema Hafeez
[email protected]This recipe is a great way to impress your guests. It's easy to make and the flavors are amazing. The crispy sage is the perfect finishing touch.
Hassan Aplu like this
[email protected]I made this dish for my family and they loved it! The fennel sausage and crispy sage were a big hit. I will definitely be making this again.
Ghorzang Hamraz
[email protected]This dish was delicious and easy to make. I used store-bought cavatelli and it turned out great. The sauce was flavorful and the crispy sage added a nice touch.
Naima Abderrahim
[email protected]I'm a big fan of pasta dishes and this one is definitely one of my favorites. The fennel sausage and crispy sage add so much flavor. I will definitely be making this again.
Psycho dad1313
[email protected]This recipe is a great way to use up leftover sausage. I had some Italian sausage in the fridge and this dish was the perfect way to use it up. The crispy sage added a nice touch.
ben taken
[email protected]I followed the recipe exactly and the dish turned out great. The only thing I would change is to add a little more salt and pepper to the sauce.
Philip Ndoli
[email protected]This dish was easy to make and very flavorful. I used Italian sausage instead of fennel sausage and it was still delicious. I will definitely be making this again.
Meagan Edmonds
[email protected]I'm not a big fan of fennel, but I tried this recipe anyway and I was pleasantly surprised. The fennel sausage was not overpowering and the crispy sage added a nice touch. I would definitely make this again.
Maira Chaudhary
[email protected]This recipe is a keeper! I've made it several times now and it always turns out great. I love the way the browned butter and crispy sage add richness and texture to the dish.
Chinedu Daniel
[email protected]I made this dish for a dinner party and it was a hit! Everyone raved about the unique flavor combination. The crispy sage was the perfect touch.
Md Jidan
[email protected]I followed the recipe exactly and it turned out perfectly. The cavatelli was cooked al dente and the sauce was flavorful and creamy. My family loved it!
Shahzaib Thingani
[email protected]This dish was absolutely delicious! The fennel sausage and crispy sage added so much flavor. I will definitely be making this again.