Free UPS® ground shipping on orders over $65 for a limited time.
Orders placed before 11:59 a.m. ET / 8:59 a.m. PT will ship the same business day. Orders placed at 11:59 a.m. ET / 8:59 a.m. PT will ship the next business day.
Shipping charges for non-UPS® ground shipping orders are calculated on total shipping weight and ship-to address location.
We currently ship to the Continental US, Alaska, Hawaii, PO Boxes, Army Post Offices (APO), and Fleet Post Offices (FPO).
All orders shipping to an APO, FPO, or PO Box address will be fulfilled via USPS.
There are two ways to track your order:
- Once your order has shipped you will receive a shipping confirmation email. On this email is a tracking number. You can click on that link to track the your order delivery.
- If you have created an account on Potsandpans.com, you can login to your account to view your order history and the UPS or USPS tracking link for each order.
HOME> Recipes> Rachael Ray’s Brown Butter, Sage & Sausage Casarecce
This recipe is deceptively simple and insanely rich. For an entrée, serve with sautéed dark greens or an escarole salad.
2 tbsp. olive oil
1 lb. bulk sweet Italian sausage with fennel seeds
4 cloves garlic, chopped
½ cup white wine or chicken stock
1 lb. casarecce pasta or other short-cut pasta
6 tbsp. butter
18 to 20 fresh sage leaves
1 ½ cups fresh ricotta
1 cup grated Parmigiano-Reggiano
½ cup fresh flat-leaf parsley, finely chopped
White pepper and a little freshly grated nutmeg (no more than 1/8 tsp. each)
Bring a large pot of water to a boil for the pasta.
In a large skillet, heat the oil, two turns of the pan, over medium-high. Add the sausage. Cook, occasionally stirring and breaking up the meat with a spoon, until lightly browned, 7 to 8 minutes. Add the garlic and stir for a minute. Add the wine. Reduce heat to low. Let simmer while the pasta cooks.
Salt the boiling water; add the pasta. Cook until 1 to 2 minutes shy of the package directions. Scoop out about 1 cup of the pasta cooking water, then drain.
In a small skillet, melt the butter over medium heat. Add the sage leaves. Cook until browned, about 4 minutes. Transfer the leaves to a paper towel. Remove the skillet from heat. Reserve the brown butter.
In a large bowl, combine the ricotta, Parm, and parsley. Season with salt, white pepper, and nutmeg. Stir the pasta, cooking water, sausage, and browned butter into the cheeses. Transfer to a platter or divide among shallow bowls. Top with the fried sage.