• to taste
• 1 tomato
• to taste
• 1 medium
• 1/2 cup grated
• 2 tablespoons
• 2-4 sprigs
• 8 ounces
• 8 ounces

Preparation

1. 1

   Bring a large pot of water to a boil over high heat

2. 2

   Remove casings from italian spicy sausage8 ounces if needed

3. 3

   Thinly slice the fresh sage leaves2-4 sprigs

4. 4

   Cut yellow squash1 medium into half moons

5. 5

   Dice the vine tomato1 tomato

Cooking Vegetables

1. 6

   Sauté the yellow squash1 medium in half the unsalted butter2 tablespoons on high heat, ensuring each half moon is flat on the pan

2. 7

   Once browned, flip to brown the other side

3. 8

   Add diced vine tomato1 tomato to pan and cook for about 5 minutes total

4. 9

   Remove from pan and set aside

Cooking Sausage

1. 10

   Set a medium sauté pan with high sides over medium-high heat and add half of the remaining unsalted butter2 tablespoons

2. 11

   When the butter is foamy and turns light golden brown, add the italian spicy sausage8 ounces

3. 12

   Cook until well browned, breaking it up with a wooden spoon, about 4 to 5 minutes

4. 13

   Add the fresh sage leaves2-4 sprigs, stir to combine, remove from heat and set aside

Cooking Pasta

1. 14

   Add the orecchiette pasta8 ounces and a generous amount of kosher saltto taste to the boiling water

2. 15

   Cook until al dente, stirring frequently, about 8 minutes (check package directions)

3. 16

   Reserve 1 cup of pasta cooking water with a ladle, then drain the pasta

Assembly

1. 17

   Set the pan with browned sausage over medium heat and add the drained pasta

2. 18

   Stir to combine, scraping up any browned bits from the bottom of the pan

3. 19

   Add reserved pasta water 1 tablespoon at a time, stirring until a sauce begins to form

4. 20

   Reserve 1 tablespoon of parmesan cheese1/2 cup grated and add the rest to the pasta

5. 21

   Add the remaining unsalted butter2 tablespoons and stir to combine

6. 22

   Continue adding pasta water as needed until sauce emulsifies into a creamy sauce that clings to pasta

7. 23

   Season with black pepperto taste and taste, adding additional kosher saltto taste if needed

8. 24

   Divide pasta evenly between 2 warmed plates and garnish with reserved parmesan cheese1/2 cup grated