Brown Butter Shells w/ Sausage & Pecorino

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The recipe inspiration here was from Blue Apron – but we did switch it up just a tad, but I feel I should give them appropriate credit. It was yum. This is a quick and easy recipe that tastes like it took longer than it did. Its become a staple in our house, even our little one will eat it! 🙂 Hope you enjoy.

INGREDIENTS:

  • Italian sausage – 1/2 lb already ground or approx 3-4 Italian sausage links (removed from their casings)
  •  1.5 cups fresh peas or can use frozen
  • 1/2 cup Pecorino cheese
  • 4 tbsp butter
  • 1.5 tbsp dried ground/rubbed sage
  • 1/2 tbsp fresh chopped garlic
  • 8 oz orecchiette or shell pasta

DIRECTIONS:

  1. Heat large pot of water to boiling and cook pasta until al dente
  2. Meanwhile in larger skillet (ensure at least 2. inches deep) heat 4 tbsp of butter (or a bit more if you like) over medium high heat
  3. When butter begins to foam, add in sausage and begin to cook until browned. Breaking up sausage with back of wooden spoon – into little bits.
  4. Add garlic and continue cooking.
  5. When pasta is finished, reserve 1/2 cup of pasta water and strain off the rest. Set aside.
  6. When sausage is almost finished cooking (only a few spots of pink left), add in the sage and cook until sausage is completely cooked through.
  7. Add in peas and the cooked pasta.
  8. Stir together.
  9. Reduce heat to medium/low.
  10. Add in 2 tbsp of pasta water, scraping the bottom of the pan to get up any brown bits. The water should help start to make a sauce.
  11. Add in another 2 tbsp of pasta water and stir.
  12. Add in pecorino cheese, a pinch of salt and a couple of pinches of black pepper.
  13. If the sauce is too thick – add in another tbsp of pasta water at a time, stir in between to ensure you don’t add too much water – you want there to be a coating…but not soupy.
  14. Remove from heat and serve!
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boiling pasta

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cooking Italian sausage

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added sage and garlic

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adding peas

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adding pasta

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adding cheese

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mixing and adding salt/pepper

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LOOK at this FACE. Loving his pasta. 🙂 

Sausage Vegetable Bake (EASY!)

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I am not even joking about how easy this recipe is, and how yummy it is…and its good FOR YOU. Well, its not fried, or cooked in oil, or a pan on the stove…its all roasted and 1/2 of the meal is veggies. 🙂 The only hassle at all with this recipe is chopping vegetables, but if you hate that part – buy them pre-chopped at your grocery store and you’ll fly through this. I only took like 3 pictures because this is such a fast/easy recipe. My son even ate it and he never eats veggies OR meat! #WINNING mom move. I hope you like it as much as my family did.

Ingredients:

  • 1 package rope sausage (or you can use a package of links). I used Johnsonville – love that brand. Slice the sausage, about 1/4 inch thick.
  • 1.5 cups small new potatoes or other small potato variety – cut into halves or quarters (want them to be the size of a quarter or smaller)
  • 1.5 cups asparagus chopped into 2 inch pieces
  • 2 cups broccoli chopped small
  • 1 cup canned corn – drain liquid
  • 1 cup chopped red pepper
  • 1 tbsp oregano
  • 1 tbsp sage
  • 1 tbsp thyme
  • 2 tsp garlic powder
  • 3 tbsp EVOO
  • salt
  • pepper

Directions:

  1. Heat oven to 400 degrees
  2. In large mixing bowl, add sausage, broccoli, red pepper, asparagus, oregano, thyme, sage, garlic powder 1 tsp pepper, 2 pinches salt and 2 tbsp EVOO. Mix well and place onto foil-lined baking sheet
  3. In same bowl, add 1 tbsp EVOO, potatoes, pinch of salt and pinch of black pepper. Mix well to coat and place on separate foil-lined baking sheet.
  4. Place both baking sheets into the oven. Turn timer on for 10 minutes.
  5. At 10 min flip over the veggie/sausage mix – turning all vegetables & sausage over
  6. At the same 10 min mark, flip the potatoes as well…and then sprinkle the cup of corn onto the potatoes
  7. Turn on timer for 3 more minutes. Then remove veggies/sausage. (total cooking time about 13 min)
  8. Check potatoes for tenderness, if not easy to pierce with fork – return to oven for 3 more minutes at a time until done.
  9. Mix both trays into large serving bowl – potatoes/corn and sausage/veggie mix
  10. Serve!
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the little potatoes I use

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potatoes tossed in oil, salt, pepper ready for oven

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veggie and sausage mixed with herbs & olive oil – ready for oven

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final product!