"Fried"ay Pasta Night

Tonight felt like comfort food. Sometimes you just know that a big bowl of carbs is exactly what is needed. Toss in some cheese and it’s a win!

I had some fresh sage and beautiful organic ground pork sausage and decided they should meet some Orecchiette in my beloved cast iron.

Creamy Orecchiette with organic pork sausage, English peas and fried sage Ingredients Fresh sage 12 ounces Organic spicy ground sausage 8 ounces Orecchiette pasta 3 tbs Butter 1/4 c Shredded Parmesan 1/4 c Shredded fontina 1/4 c Shredded Asiago 1 c Heavy cream 1 c English peas Salt (to taste) Pepper (to taste) Step 1: Heat a pot of water to get your parts started. Once boiling, add the pasta. Step 2: Heat olive oil in pan (I do the majority of cooking in my cast iron, but you can use whatever you have) Step 3: Once oil is hot, add your sage and turn once. Once sage has a crispy texture, place on a paper towel to dry out the sage. Step 4: Place your sausage in your sage olive oil and cook thoroughly. Step 5: Add peas and 1/4 c pasta water and stir to release any brown bits. Step 5: Add in heavy cream and begin adding cheeses, stirring to blend your sauce well. Step 6: Once pasta is al dente, drain and add to your sausage cheese sauce. Add salt and pepper, to taste. Step 7: Plate pasta and top with fried sage. Buon Appetito!!