Pasta with Savory Jack Sausage and Parmesan

Ingredients

1 package Savory Jack Sausage from Jack and Annie’s

¼  lb orecchiette pasta

3 tablespoons butter

5-10 fresh sage leaves 

¼ c finely grated parmesan cheese, plus more for serving

1 tablespoon sea salt

1 tablespoon vegetable oil

Freshly ground black pepper to taste

Directions 

  1. Bring pasta water to a boil and add 1 tablespoon salt. Let the water return to a full boil then add the pasta. Before draining, reserve ½ cup pasta water.
  2. While the pasta cooks, heat vegetable oil in a large non-stick pan on medium-low. Sauté the Savory Jack Sausages for 3 minutes, flip, and cook for another 3 minutes. Increase heat to high and quickly crisp both sides. Remove from heat and cut into small pieces.
  3. Wipe out the pan, add butter and sausage and turn heat to medium. When the butter is melted, add five or so sage leaves and ¼ c of the reserved pasta water. Stir to combine and let simmer make a smooth sauce. 
  4. Turn the heat to low, then add the pasta and the grated parmesan. Toss to combine. Gradually add in a small splash of reserved pasta water as needed, until the cheese has melted and the pasta and sausage are covered in a silky sauce. 
  5. Divide into bowls, top with more parmesan and finish with fresh ground black pepper to taste. Serve immediately.

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