When we were in Rome, Luciano had a dish called Penne Salsiccia Burro e Salvia, which was a penne pasta with a sauce made of pork sausage, butter and sage. He went crazy for it and decided to make it once we got home!
The pork sausage they used had a very unique flavor of fennel, so we couldn't use any store-bought sausage. We live in Brazil and Italian sausage is not available around here. The store bought kinds are only plain sausage or with pepper added - mild or hot. Our solution? To make it at home (like many other foods/ingredients we end up needing).
He didn't actually make the sausage because the one used on the dish was in small pieces, so using ground pork and the right seasonings was enough.
Other pasta recipes to try
Tomato and Chicken Sauce, Just Like Nonna's
Spaghetti with Creamy Aglio e Olio and Almonds
Pasta Carbonara with Mortadella
This dish is so easy to make and you'll get this unique flavor, so different from what we are used to! Who thought that just pork sausage, butter and sage could taste so good!?
Sausage, Butter and Sage Pasta
Ingredients
- 3.5oz (200g) penne pasta
- 4 tbsp butter
- 3.5oz (200g) ground pork
- 1 tsp fennel seeds
- 6 sage leaves
- Salt and pepper to taste
- 1/2 cup parmesan cheese grated
Instructions
- Prepare the pasta according to the package instructions.
- In a large skillet melt 2 tbsp of butter and add the pork, 1/2 tsp of salt and the fennel seeds. Cook on high heat until the pork is completely cooked. Add the sage and 2 tbsp of butter, mix well and let the meat turn golden brown.
- Drain the pasta and place it in the skillet. Mix well and serve with some black pepper and Parmesan cheese.
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