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Italian Pork Sausage & Broccoli Pasta
with Fried Sage
25 MIN
2 Servings
From the Test Kitchen
To complement tender bites of mafalda pasta, you’ll fry fresh sage leaves until delicately crispy, then use its aromatic oil to cook spicy pork sausage (finished with cream) for layers of herbaceous flavor in every bite. A garnish of parmesan lends savory finish to the final dish.
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NutritionPER SERVING
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Calories900 Cals (est.)
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fresh
ingredients
Title
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10 oz Hot Italian Pork Sausage
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6 oz Mafalda Pasta
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1 bunch Sage
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2 cloves Garlic
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½ lb Broccoli
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1 Shallot
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¼ cup Cream
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1 Tbsp Rice Vinegar
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¼ cup Grated Parmesan Cheese
step-by-step
instructions
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Pick the sage leaves off the stems. Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the shallot. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets.
2
Fry the sage leaves
In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a sage leaf sizzles immediately when added, add the sage leaves in an even layer. Cook, stirring occasionally, 1 to 2 minutes, or until dark green and crispy. Leaving the oil in the pan, carefully transfer the fried sage leaves to a paper towel-lined plate. Immediately season with salt.
3
Cook the sausage & make the sauce
To the pan of reserved sage oil, add the sausage. Cook on medium-high, stirring occasionally and breaking the meat apart with a spoon, 6 to 8 minutes, or until browned. Add the chopped garlic and sliced shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and the sausage is cooked through. Add the vinegar (carefully, as the liquid may splatter) and cream; season with salt and pepper. Cook, stirring frequently and scraping up any browned bits (or fond), 30 seconds to 1 minute, or until combined. Turn off the heat.
4
Cook the pasta & broccoli
Meanwhile, add the pasta to the pot of boiling water. Cook, uncovered, 6 minutes. Carefully add the broccoli florets. Cook 4 to 6 minutes, or until the broccoli is tender and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the cooking water, drain thoroughly.
5
Finish the pasta & serve your dish
To the pan of cooked sausage and sauce, add the cooked pasta and broccoli and half the reserved cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the fried sage leaves and cheese. Enjoy!
1
Prepare the ingredients
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Pick the sage leaves off the stems. Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the shallot. Cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets.
2
Fry the sage leaves
In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a sage leaf sizzles immediately when added, add the sage leaves in an even layer. Cook, stirring occasionally, 1 to 2 minutes, or until dark green and crispy. Leaving the oil in the pan, carefully transfer the fried sage leaves to a paper towel-lined plate. Immediately season with salt.
3
Cook the sausage & make the sauce
To the pan of reserved sage oil, add the sausage. Cook on medium-high, stirring occasionally and breaking the meat apart with a spoon, 6 to 8 minutes, or until browned. Add the chopped garlic and sliced shallot; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and the sausage is cooked through. Add the vinegar (carefully, as the liquid may splatter) and cream; season with salt and pepper. Cook, stirring frequently and scraping up any browned bits (or fond), 30 seconds to 1 minute, or until combined. Turn off the heat.
4
Cook the pasta & broccoli
Meanwhile, add the pasta to the pot of boiling water. Cook, uncovered, 6 minutes. Carefully add the broccoli florets. Cook 4 to 6 minutes, or until the broccoli is tender and the pasta is al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the cooking water, drain thoroughly.
5
Finish the pasta & serve your dish
To the pan of cooked sausage and sauce, add the cooked pasta and broccoli and half the reserved cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the fried sage leaves and cheese. Enjoy!
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