Italian Sausage Pasta with Brown Butter and Herbs

When it comes to a hearty dish that will truly satisfy the masses, there’s nothing tastier than Italian Sausage Pasta made from scratch.

I absolutely adore easy pasta recipes during the fall and winter months. With busy weeknights, there’s nothing like getting dinner on the table in a flash. Other quick entree ideas include my Italian Stuffed Stromboli Pizza, Whole Lemon Pasta, or a big ‘ol bowl of my Classic Homemade Chili. Oh, and don’t forget this Garlic Bread for mopping up any extra sauce! You won’t regret it, I promise you that!

INGREDIENTS FOR ITALIAN SAUSAGE PASTA:

This tried and true recipe will NOT disappoint. Nutty browned butter hugging perfectly al dente noodles (I like bucatini) and surrounded by parmesan, garlic puree, sausage and fresh herbs. Whewee… it’s a keeper!

PASTA + SALT: Any kind of noodle will work in this recipe, so feel free to use whatever you enjoy most. I personally like utilizing bucatini, spaghetti or linguini noodles.

MILD ITALIAN SAUSAGE: Give your pasta an oomph of protein with the addition of sausage! I used mild but you could certainly swap this out with a spicier version.

BUTTER: This recipe is my twist on Cacio e Pepe. It’s simple but oh-so-elegant. The browned butter gives this dish a nutty depth of flavor and tastes phenomenal.

CHEESE: Freshly grated parmesan or pecorino cheese works best in this recipe. Please skip the green can and splurge a little on the good stuff. It really makes a difference.

GARLIC PUREE: I always have That’s Tasty Garlic Puree in my fridge. If you don’t have any on hand you can substitute with 1 tbsp. minced garlic. If you’re using fresh garlic, I suggest sautéing the minced garlic for a minute at the end of browning the butter.

PASTA WATER: Starchy pasta water pulls everything together and helps create a “sauce” with the browned butter, garlic puree and cheese.

FRESH HERBS: I opt for Italian parsley and thyme. This adds a herbaceous element with a pop of freshness!

FRESHLY CRACKED BLACK PEPPER: This is completely optional but I love the flavor it adds. Just a few turns over your plate before serving should do the trick.

OTHER RECIPES YOU MIGHT ENJOY:

Herbed Butternut Squash Lasagna with Sausage

Mind-Blowing Southern Baked Mac & Cheese

Cheesy White Lasagna Soup with Chicken

Quick and Easy Italian Wedding Soup

Hearty Pasta Bolognese

Butternut Squash Carbonara

Classic Lasagna (3-Generation Family Recipe)

Classic Fettuccini with Peas & Pancetta

VIEW MORE RECIPES BY CLICKING HERE!

5.0 from 1 reviews

Italian Sausage Pasta with Brown Butter and Herbs

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

When it comes to a hearty dish that will truly satisfy the masses, there's nothing tastier than Italian Sausage Pasta made from scratch.

Serves: 8

Ingredients

1 lb. Boxed Pasta Noodles
2 tbsp. Kosher Salt
16 oz. Mild Italian Ground Sausage (1 lb.)
8 tbsp. Unsalted Butter (1 stick)
1 cup Freshly Grated Parmesan or Pecorino
1 tbsp. Garlic Purée
½ cup reserved Pasta Water
3 Tbsp. chopped Italian Parsley Leaves
1 Tbsp. Fresh Thyme Leaves
Freshly Ground Black Pepper, to taste

Instructions

Bring a large pot water to a rolling boil and sprinkle-in the salt. Add pasta noodles and cook according to the package directions for al dente.
While the noodles are cooking, brown the sausage and drain any access oil. Set aside until you’re ready for assembly.
In a large skillet or Dutch oven, melt the butter over medium heat. Continue to scrape the bottom with a wooden spoon until golden brown bits form and you smell a nutty aroma. This usually takes about 3 minutes. Be very careful not to burn the butter, otherwise you’ll need to start over. Once browned, remove from heat immediately.
Once cooked, reserve about ½ cup of the starchy pasta water before draining. Add noodles to the brown butter and toss to combine. Sprinkle in about ¾ cup of cheese and a big squeeze of Garlic Purée. Using tongs, stir the noodles with 2 – 3 tablespoons of starchy pasta water. Continue to stir, until a glossy sauce has formed. Feel free to add more or less pasta water to reach your desired sauce consistency. Typically, you will not use the entire ½ cup.
When sauce has formed, go ahead and mix-in the cooked sausage. Serve with remaining cheese, fresh herbs, and freshly cracked black pepper.

NOTES ON THIS RECIPE:

Make sure to add salt to your water after it comes to a boil and before adding the pasta noodles. If you add the salt before the water is boiling, you can scorch the bottom of your pot.
I prefer unsalted butter for this recipe, as you’ll get an extra bump of savory-saltiness from the cheese. If you only have salted butter on hand, be sure to adjust the cheese to your personal taste preferences.
Not a fan of sausage? No problem! Ground beef is an excellent substitute. If you’re a vegetarian, skip the meat all together and add some cannellini beans.

This recipe and all photography was originally developed for That’s Tasty. If you’d like to learn more about my recipe development for food and beverage brands, please check out my Recipe Development tab for more details.