This sauce is built from browned butter and whole sage leaves, poured straight over hot pasta. It is finished at the table with freshly grated Parmigiano-Reggiano.
Ingredients
Equipment
Method
- Remove sausage casing and crumble the meat very fine.
- Cook onion with butter and oil over medium heat until pale gold. Add sausage and cook 10 minutes. Add pepper and the cream, raise heat to medium-high, and cook until the cream thickens, stirring once or twice. Taste and correct for salt.
- Toss sauce with hot drained pasta and serve with grated Parmesan.