- 1 pounds sweet sausage
- 16 leaves sage
- 3/4 pound fresh ricotta
- 1 cup grated Parmigiano-Reggiano cheese
- 1 pound short-cut pasta
From the pantry
- EVOO – Extra Virgin Olive Oil, for drizzling
- 5 tablespoons butter
- 2 cloves garlic, crushed
- Salt and finely ground pepper
Bring a pot of water to a rolling boil for the pasta.
Heat a skillet over medium-high heat with a drizzle of EVOO, add sausage and brown and crumble. Drain.
Melt butter in another small skillet, add crushed garlic and swirl a minute. Add sage and crisp leaves while butter browns; remove sage with a fork to paper towels and cool. Discard garlic and remove pan from heat.
Cook pasta in salted water to 1 minute shy of al dente according to package directions. Reserve a cup of starchy water then drain pasta. Add pasta back to hot pot along with ricotta, Parm, butter, salt and pepper, and toss to coat. Add some starchy water if sauce is too tight. Add sausage and adjust seasoning.
Serve in shallow bowls topped with crispy sage.