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To complement tender bites of elicoidali 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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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.
In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. 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.
To the pan of reserved sage oil, add the patties. Cook on medium-high, stirring frequently and breaking the patties apart with a spoon, 4 to 5 minutes, or until browned. Add the chopped garlic, sliced shallot, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened and the Beyond Burger™ 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.
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.
To the pan of cooked Beyond Burger™ 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!
Tips from Home Chefs