Pasta With Beets, Sausage, and Fried Sage
Ingredients
The pasta and beets
-
1
lb.
golden beets
-
12
oz.
orecchiette or other short pasta
The sauce
-
¼
cup
extra-virgin olive oil
-
1
bunch
sage
-
1
lb.
hot Italian sausage
-
7
cloves
garlic
-
¼
tsp.
crushed red pepper flakes
-
5
Tbsp.
unsalted butter
-
4
oz.
Parmesan
-
1
tsp.
freshly ground pepper
-
1
Tbsp.
finely grated lemon zest
-
1
Tbsp.
fresh lemon juice
Seasoning
-
2
tsp.
kosher salt
-
more
salt and pepper to taste
Instructions
- Boil peeled and cubed golden beets in salted water for 5 minutes.
- Add orecchiette and cook until both are tender; drain and reserve cooking liquid.
- Fry sage leaves in olive oil until crisp, then remove and season with salt.
- Cook sausage in the same pot until browned, then add garlic and red pepper flakes.
- Combine beets, pasta, reserved cooking liquid, butter, Parmesan, salt, and pepper; toss until coated.
- Stir in lemon zest, lemon juice, and remaining olive oil; adjust seasoning.
- Serve topped with fried sage and more Parmesan.
Nutrition Facts (estimated)
Servings
4
Calories
600
Total fat
30g
Total carbohydrates
60g
Total protein
25g
Sodium
800mg
Cholesterol
80mg
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