Brown butter, lemon, and sausage pasta

Name: Brown butter, lemon, and sausage pasta
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 5 mild Italian sausages, casings removed; 2 cloves garlic, thinly sliced; 5 cups dry rigatoni noodles; 1/2 cup unsalted butter; 1/2 cup grated parmesan cheese; Small handful fresh basil or Italian parsley

Robert Gonzal @robert

Vancouver BC

This is a recipe from Bon Appetit, tweaked a bit. Most notably, I added sausage to please my carnivore daughter. I also cut the amount of lemon by half. I don't know if my lemon was just too big or too mature, but I found that the pith from using an entire lemon made the sauce a little too bitter. The end result of these changes was a dish that was both bright and summery, yet rich and filling.

Robert Gonzal @robert

Saved

Ingredients

30 minutes

4 servings

5mild Italian sausages, casings removed
2 clovesgarlic, thinly sliced
5 cupsdry rigatoni noodles
1/2 cupunsalted butter
1/2 cupgrated parmesan cheese
Small handful fresh basil or Italian parsley

Saved

Steps

30 minutes

1

Get a large pot of salted water boiling for the pasta but don't drop in the noodles just yet.
2

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.
3

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.
4

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.
5

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.