Simple Way to Make Perfect Brown butter, lemon, and sausage pasta

Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, brown butter, lemon, and sausage pasta. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Brown butter, lemon, and sausage pasta is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Brown butter, lemon, and sausage pasta is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook brown butter, lemon, and sausage pasta using 6 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Brown butter, lemon, and sausage pasta:

1. Take 5 mild Italian sausages, casings removed
2. Make ready 2 cloves garlic, thinly sliced
3. Prepare 5 cups dry rigatoni noodles
4. Take 1/2 cup unsalted butter
5. Take 1/2 cup grated parmesan cheese
6. Get Small handful fresh basil or Italian parsley

Instructions to make Brown butter, lemon, and sausage pasta:

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.

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