Ziti with Sausage, Lemon and Sage
Description
You will want to pick up a fork and dig in before this dish is completely done. It's a comforting, satisfying pasta meal with sausage, cream, lemon juice, Asiago cheese, crunchy walnuts, parsley and sage in a browned butter sauce. Don't leave out the sage
Ingredients
1 c. walnut halves, pine nuts or pistachios
1 lb. sweet or hot Italian sausage
3/4 lb. ziti, or similar pasta
2 T. butter
1 bunch fresh sage
1/4 c. cream
freshly squeezed juice of 1 large lemon, about 3 T.
3/4 c. grated Asiago cheese or other hard Italian cheese
1/3 c. freshly chopped parsley
1/2-1 c. reserved pasta cooking water
Directions
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Place walnuts in an iron skillet or other heavy skillet; toast over medium heat until they start to smell and begin to brown, stirring constantly, about 10 minutes. Cool slightly; chop roughly; set aside.
Remove meat of sausage from casing; brown over medium heat until there is no pink left; set aside.
Cook ziti in well salted boiling water according to package directions, but 2 minutes less than what the package says, about 6 minutes.
Pick sage leaves off stems; slice finely. There should be at least 1/3 - 1/2 c.
Melt butter in a large skillet that is big enough to hold the final dish, over medium-high heat; add sage; let sage sizzle and cook 2 minutes, just until the butter begins to brown, stirring almost constantly. Lower heat; add cream, stirring to combine. Add sausage, walnuts, salt and pepper to the skillet.
When pasta is just tender, drain, reserving a little of the cooking liquid; set liquid aside. Add drained pasta to the sauce.
Toss with lemon juice, cheese, and parsley; heat through. Add a little more cream or some of the reserved cooking water until the desired consistency is achieved.
Taste; season with salt, pepper, or more lemon juice.
Serve.
4-6 servings