Ziti with Sausage Lemon and Sage

Name: Ziti with Sausage Lemon and Sage
Cook time: 25 min
Yield: 4 - 6 servings
Ingredients: 1 cup walnut halves; 1 lb sweet or hot Italian sausage; 3/4 lb ziti; 2 Tbsp butter; 1 bunch fresh sage; 1/4 cup cream; Juice of 1 large lemon; 3/4 cup grated Asiago cheese; lots

User Reviews

4.2

60 reviews

Good

Cook Time
mins
Servings
4 - 6 servings
Course
Main Course
Cuisine
Italian

Ziti with Sausage Lemon and Sage

Julie Valencia

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Ziti with Sausage Lemon and Sage explodes with earthy, vibrant flavor, and is equally wonderful with or without the sausage. This is easy comfort food the whole family loves, ready in 30 minutes!

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Ingredients

Servings

1 cup walnut halves
1 lb sweet or hot Italian sausage
3/4 lb ziti or other similar pasta
2 Tbsp butter
1 bunch fresh sage
1/4 cup cream
Juice of 1 large lemon about 3 tbsp
3/4 cup grated Asiago cheese or other hard Italian cheese
lots at least 1/3 cup chopped fresh parsley

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Instructions

Put the walnuts in a cast iron skillet or other heavy skillet and toast over medium heat until you start to smell them and they begin to brown, stirring constantly. This will take about 10 minutes or so. Cool slightly and then give them a rough chop. Set aside.
Remove the sausage meat from the casing and brown over medium heat until there is no pink left. Set aside.
Cook the ziti according to package directions, to just shy of al dente. I usually cook my pasta a good 2 minutes short of what the package says.
Pluck the sage leaves off their stems and finely slice them. You should have at least 1/3 - 1/2 cup.
Melt the butter in a large skillet (big enough to hold the final dish) over a good medium high heat and add the sage. Let the sage sizzle and cook for two minutes, just until the butter begins to brown, Stir fairly constantly.
Lower the heat and add the cream, stirring to combine. Add salt and pepper, sausage, and walnuts to the pan.
When the pasta is just tender, drain and add it to the sauce, reserving a little of the cooking liquid.
Toss well with lemon juice, cheese, and parsley and heat through. Add a little more cream, or some of the reserved cooking liquid if the sauce seems skimpy. Taste and add salt, pepper, or more lemon juice.