Brown butter, lemon, and sausage pasta - This is a recipe from Bon Appetit, tweaked a bit. Most notably, I added sausage to please my carnivore daughter. I also cut the amount of lemon by half. I don't know if my lemon was just too big or too mature, but I found that the pith from using an entire lemon made the sauce a little too bitter. The end result of these changes was a dish that was both bright and summery, yet rich and filling.
Pasta With Butternut Squash, Brown Butter, and Sage by
J. Kenji López-Alt
Ingredients
4 servings
- 5 mild Italian sausages, casings removed
- 2 cloves garlic, thinly sliced
- 5 cups dry rigatoni noodles
- 1/2 cup unsalted butter
- 1/2 cup grated parmesan cheese
- Small handful fresh basil or Italian parsley
Steps / How to Make
Get a large pot of salted water boiling for the pasta but don't drop in the noodles just yet.
Crumble the sausages into a large pan on medium heat. Let fry for 5 minutes, then add the garlic. Fry another 5 minutes until the meat is cooked and evenly browned. Remove the sausages to a plate and wipe the pan clean with paper towel.
Drop the pasta into the boiling water. In the pan you used to fry sausages, melt half the butter and add the lemon slices in a single layer. Cook the lemon for 3 minutes then gently flip them over. Cook another 3 minutes.
Add 6 ladle scoops of pasta cooking water to the pan of lemons. Whisk in the remaining butter a small chunk at a time. The sauce should emulsify and thicken. Return the sausages to the pan and turn the heat down to medium-low.
Making sure to save some of the cooking water, drain the pasta and add it to the pan. Sprinkle on the parm cheese and and give everything a toss. The sauce should be slightly loose (it'll thicken as it cools), so if yours is too thick toss in some pasta water a bit at a time. Add salt and pepper to taste. Rip the herbs by hand and sprinkle them on top of the pasta before serving.
Credit
cookpad Robert Gonzal
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