Golden beets are the star of this pasta, lending a sunny tint and mellow sweetness to the dish. Plus, boiling the beets alongside the orecchiette makes quick work of their prep time. Spicy Italian sausage and fried sage are the perfect pair to balance the beet’s sugary edge. Frying the sage in a generous glug of olive oil infuses their woodsy flavor into the oil while crisping them up, transforming the herb into a crunchy garnish. You’ll use the remaining oil to brown the sausage, layering fresh flavor into the meat at the same time. To serve, top each bowl with a scattering of these crisp sage leaves and a shower of Parmesan.
Cook’s Note: While you can use red beets in place of golden to make this recipe, the pasta will take on a crimson hue—so be prepared for a rather dramatic presentation.
Recipe information
Total Time
45 minutes
Yield
4 servings
Ingredients
1
2
12
¼
1
1
7
¼
5
4
1
1
1
Preparation
Step 1
Place 1 lb. golden beets (about 3), peeled, cut into small cubes (about ⅓"), in a medium heavy pot, pour in water to cover, and season generously with kosher salt. Bring to a boil and cook 5 minutes (set a timer). Add 12 oz. orecchiette or other short pasta and cook, stirring occasionally, until beets are fork-tender and pasta is al dente (about 1 minute less than package directions; pasta will finish cooking in sauce). Drain, reserving 2 cups cooking liquid. Shake pasta and beets to remove excess water. Wipe out pot; reserve.
Step 2
Heat ¼ cup extra-virgin olive oil in reserved pot over high. (Make sure pot is completely dry to avoid spattering.) Cook 1 bunch sage, stems removed (about 30 leaves), stirring occasionally and trying to keep in a single layer, until crisp and oil is no longer sizzling, about 3 minutes. (It’s okay if some leaves break apart.) Using tongs or a slotted spoon, transfer to paper towels; season with salt.
Step 3
Cook 1 lb. hot Italian sausage, casings removed if needed, in same pot, breaking into small pieces and stirring with a wooden spoon, until browned and cooked through, about 5 minutes. Add 7 garlic cloves, finely grated, and ¼ tsp. crushed red pepper flakes; cook, stirring, just until garlic is fragrant, about 30 seconds.
Step 4
Add reserved beets, pasta, and ½ cup cooking liquid, then 5 Tbsp. unsalted butter, 4 oz. Parmesan, finely grated (about 2 cups), 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 tsp. freshly ground black pepper. Toss vigorously, adding more cooking liquid a little at a time if needed, until cheese is melted and pasta is coated in a glossy sauce. Stir in 1 Tbsp. finely grated lemon zest, 1 Tbsp. fresh lemon juice, and remaining 2 Tbsp. extra-virgin olive oil. Season pasta with more salt and black pepper if needed.
Step 5
If pasta looks dry, stir in more cooking liquid and divide among bowls; top with fried sage leaves and more Parmesan.