Cavatelli With Fennel Sausage Brown Butter And Crispy Sage Recipes

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

Cavatelli with Fennel Sausage, Brown Butter and Crispy Sage image

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.

Ingredients

Kosher salt
1 tablespoon olive oil
Fennel Sausage (recipe follows) or 1 1/2 pounds of your favorite fresh fennel sausage, casings removed and sausage crumbled into 1-inch pieces
3 tablespoons unsalted butter
15 sage leaves, chopped, plus whole fried leaves for garnish (optional)
1/2 cup dry white wine
10 ounces cavatelli pasta
2 ounces freshly grated Parmesan, for serving
1 1/2 pounds ground pork shoulder
1/2 teaspoon fresh thyme leaves, finely chopped
10 fresh sage leaves, finely chopped
2 teaspoons rosemary leaves, finely chopped
2 garlic cloves, roughly chopped
1 tablespoon fennel seeds, crushed
Pinch of crushed red pepper
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

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HOMEMADE CAVATELLI WITH BUTTER SAGE SAUCE - SOBEYS INC.

Web Apr 21, 2020 Step 3. Cook cavatelli in boiling salt water for 2 min. or until they start to float to the surface and are tender. Step 4. Meanwhile, melt …
From sobeys.com
Servings 4
Total Time 1 hr
Estimated Reading Time 1 min
Calories 480 per serving

Stir flour and approx. 1 cup (250 mL) hot water together using a wooden spoon, adding an additional 1 tbsp (15 mL) water if dough seems dry. Knead dough until it comes together into a ball. Cover with plastic wrap and let stand for 10 min.
Knead dough on a wooden board until smooth and elastic and let stand 15 min. Cut dough into quarters and keep covered while rolling one at a time into 1/4-in. (5 mm) logs. Cut log into (1/4 x 1/4-in./5 x 5 mm) pieces. To make cavatelli shape, using your thumb quickly roll, press and flick dough pieces away from you into a small shell-like shape and transfer pieces to a parchment paper-lined baking sheet.
Cook cavatelli in boiling salt water for 2 min. or until they start to float to the surface and are tender.
Meanwhile, melt butter in large skillet set over medium heat. Add sage leaves. When butter begins to foam, add cooked cavatelli and sauté to coat in butter. Season with salt and pepper and toss with lemon zest and Parmesan cheese.

Cavatelli With Fennel Sausage Brown Butter And Crispy Sage Recipes

CAVATELLI WITH FENNEL SAUSAGE, BROWN BUTTER AND CRISPY SAGE

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