Browned Butter Orecchiette

with Sausage, Sage, Spinach and Green Peas

  • 15 min
Pork
Wheat
This pasta bowl offers a delicious brown butter sage sauce mixed with mild italian sausages, parmesan, green peas, and fresh spinach, and ready to eat in just 15 minutes.
Brown Butter Orchiette

Ingredients

90 g
Baby Spinach
3 tbsp
Butter (not included)
1/4 cup(s)
Cooking White Wine
1 cup(s)
Green Peas
300 g
Mild Italian Sausage Meat
200 g
Orecchiette
1/4 cup(s)
Parmesan
2 sprig(s)
Sage
Nutritional facts
Serving per portion
Amount / Serving
Calories
880 kcal
Total fat
38 g
Saturated Fat
12 g
Sodium
394 mg
Total Carbohydrate
83 g
Fiber
9 g
Sugar
3 g
Proteins
45 g

Instructions

Prepare the sausage and sage
1

Prepare the ingredients

Bring a pot of salted water to a boil over high heat. Thinly slice sage leaves. Add a bit of pepper to sausage meat to taste.

Cook the pasta
2

Cook orecchiette

Add pasta to boiling water and cook for 12 min or until al dente, stirring from time to time.

Cook the sausage
3

Cook the sausage

While pasta is cooking, heat 1/3 of the butter in a pan over medium-high heat. Add sausage meat and cook, breaking up with a wooden spoon, for 4-5 min or until brown. Add the white wine and cook for another 2 min. Stir in sage and set aside.

Prepare the pasta
4

Add the ingredients

Drain pasta, saving some cooking water. Return sausage pan to medium heat and stir in peas, spinach, pasta, and the rest of the butter. Add some cooking water, one tablespoon at a time, scraping up brown bits, until pasta is coated. Remove from heat.

Add the cheese
5

Add the parmesan

Stir 2/3 of the parmesan into the pasta and season with salt and pepper to taste.

Garnish and serve
6

Serve

Divide pasta into plates and garnish with remaining parmesan.