Brown butter, lemon, and sausage pasta. This Smoked Sausage and Browned Butter Pasta recipe could not be any simpler to make. It's as easy as boiling some pasta of choice al dente, grilling up some of your favorite sausage like this Eckrich Original Skinless Smoked Sausage Rope, and with some fresh herbs and lemon you are set. Drop the pasta into the boiling water.
Drain pasta and add to sauce. Parmesan a little at a time. Once all of the cheese is added, continue to cook, still stirring, until cheese is melted and sauce. You can cook Brown butter, lemon, and sausage pasta using 6 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Brown butter, lemon, and sausage pasta
- It’s 5 of mild Italian sausages, casings removed.
- Prepare 2 cloves of garlic, thinly sliced.
- It’s 5 cups of dry rigatoni noodles.
- You need 1/2 cup of unsalted butter.
- You need 1/2 cup of grated parmesan cheese.
- Prepare of Small handful fresh basil or Italian parsley.
Using tongs, transfer one-third of lemon slices to a plate; set aside. Add uncooked pasta and chicken broth and turn heat to high. Stir, and press pasta down into broth. While the pasta is cooking, melt butter in a large saute pan over medium heat.
Brown butter, lemon, and sausage pasta step by step
- Get a large pot of salted water boiling for the pasta but don't drop in the noodles just yet..
- Crumble the sausages into a large pan on medium heat. Let fry for 5 minutes, then add the garlic. Fry another 5 minutes until the meat is cooked and evenly browned. Remove the sausages to a plate and wipe the pan clean with paper towel..
- Drop the pasta into the boiling water. In the pan you used to fry sausages, melt half the butter and add the lemon slices in a single layer. Cook the lemon for 3 minutes then gently flip them over. Cook another 3 minutes..
- Add 6 ladle scoops of pasta cooking water to the pan of lemons. Whisk in the remaining butter a small chunk at a time. The sauce should emulsify and thicken. Return the sausages to the pan and turn the heat down to medium-low..
- Making sure to save some of the cooking water, drain the pasta and add it to the pan. Sprinkle on the parm cheese and and give everything a toss. The sauce should be slightly loose (it'll thicken as it cools), so if yours is too thick toss in some pasta water a bit at a time. Add salt and pepper to taste. Rip the herbs by hand and sprinkle them on top of the pasta before serving..
To the pan, add heavy cream and reserved pasta water; bring to a simmer. The flavors are straightforward and kid-friendly, with tender broccoli taking on nutty goodness from browned butter and a floral lift from lemon zest. We like the mild flavor of gluten-free corn-and-quinoa pasta, but any whole-grain pasta (such as spelt or brown-rice versions) would be great as well. Add the cooked pasta to the skillet and toss with the brown butter. Stir in the cheese until melted.