Sausage and Sage Butter Sauce
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Recipe:
Serves 6
2 cups of spicy sausage, sliced on bias
8-10 tbsp butter
12 sage leaves
Salt and pepper to taste
Microwave sausage for 3-5 minutes until par cooked and easy to slice on bias. Meanwhile, on medium-high heat, melt butter in a large pan until foam subsides and the butter starts to brown. Add in the whole sage leaves and sausage and continue to heat together to incorporate flavors. Add pasta into pan to coat or pour over hot pasta in dish. Use about ½ of a small box of your favorite pasta or make fresh pasta.
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7 comments:
I'm amazed that a culinary school would feature a recipe that uses (a) a microwave, and (b) a nonstick pan to sear meat. Also, there are like 3 ingredients in this recipe, why would anyone need a video to understand how to make it?
dear anonymous:
this video was our first attempt at bringing quick video instruction to our online viewers.
with this in mind we wanted to keep it quick and easy- the shortcuts make it a fast yet tasty dinner. our aim was to showcase our new feature without making an overcomplicated dish.
(and those pans are what was available to me in that kitchen, which i am grateful to have been able to use)
thanks for watching and we hope you stay tuned to see the fresh pasta i made to accompany that simple sauce!
-andrea
this dish looks so delicious! i love that i (a student without much experience in the kitchen) feel confident enough to make this meal after viewing this great video. well done!
this video reminds me of mark bittman's videos on www.nytimes.com. just good, simple recipes that taste delicious and don't take too much time.
The sauce looks good, but I, too was a little surprised that 'microwave' was the first word of the recipe. I haven't had a microwave in my kitchen in years.
I'll keep watching though. Good luck!
Aunt Bee writes:
Well said Andrea. The dish is simple and so what? I personally like your use of sensory comments such as the sage smelling like the holidays and the nutty flavor of the noodles with the cooked sausage meat sauteed in the butter. A little too high fat for my diet, but I bet it tastes dee-licious.
Why would anyone complain about using a microwave to speed up the process of making an easy but tasty dish? I, for one, appreciate the short cuts, and unless you are deglazing a pan, what's the problem with a nonstick pan? Keep those quick recipes coming!!!!!!
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