Sage Advice: A Cozy Night In with Orecchiette and Sausage

Tonight called for comfort — the kind only a hearty bowl of pasta can deliver. You know those nights when carbs just feel right? Add a little cheese, and suddenly life makes sense again.

I had some fresh sage waiting to be used and a beautiful organic pork sausage that was begging for attention. The answer? Toss them together with orecchiette in my beloved cast iron skillet — because when you mix good ingredients with a little love (and butter), magic happens.

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!!