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This Post is Sponsored by Eckrich.
This grilled Smoked Sausage and Browned Butter Pasta is super easy to prepare and beyond tasty! My browned butter pasta garlic sauce is so good and the entire dish gets tossed with toasted pine nuts, herbs and grated Parmesan cheese. Serve with lemon slices and you’re ready to eat in 30 minutes.
I’m excited that today’s post is sponsored by my friends over at Eckrich. Kevin Is Cooking has been compensated for this post. All opinions are my own.
Between hosting out-of-town guests and whipping up snacks for unexpected visitors, it may feel like the holiday season calls for non-stop entertaining and time spent in the kitchen, but that doesn’t mean it can’t be fun or done without help. Eckrich is here to not only equip you with inspiration, but also great quality products that are delicious and simple to cook with.
So, if you have a traditional family recipe that uses sausages like this browned butter pasta, revamp it and use Eckrich Smoked Sausages today. You’ll be glad you did!
Browned Butter Pasta
Browned butter is AMAZING and so easy to make. It adds that punch of savory nuttiness.
This Smoked Sausage and Browned Butter Pasta recipe could not be any simpler to make. It’s as easy as boiling some pasta of choice al dente, grilling up some of your favorite sausage like this Eckrich Original Skinless Smoked Sausage Rope, and with some fresh herbs and lemon you are set. The browned butter sauce makes this dish, and it adds to the nuttiness coming from the toasted pine nuts.
This all comes together in less than 30 minutes and who doesn’t enjoy that, right?
How to make Browned Butter
To make brown butter, simply melt butter over medium heat and swirl the sauté pan to be sure the butter melts evenly. The butter will begin to foam and the color will change from yellow to golden to brown. Once you smell that nutty aroma, take the pan off the heat and allow to cool. It takes a few minutes total.
The Italian name for pine nuts is Pignolias, which are basically Mediterranean pine nuts. They are buttery, crunchy and quite tasty. Toasting them adds another level of flavor, a nuttier touch. Right after they are pan fried to a golden brown, I usually season them with some kosher salt which adheres well to them due to the oil extracted as they toast.
What kind of pasta do I use?
The pasta I have chosen is called Gemelli. The name comes from the Italian word for “twins”. Gemelli are not twin tubes twisted around one another, as they may appear to be, but rather a single s-shaped strand twisted into a spiral. They have these wonderful ridges that catch and hold onto the browned butter well. Feel free to use your favorite pasta, but preferably one with ridges or nooks and crannies to hold the amazing browned butter and garlic sauce.
How to make my Browned Butter Pasta
- Let’s get started! Heat your grill to 350°F. Prick some holes in the sausage and grill on both sides for 3 minutes each. I do this so the sausage doesn’t explode, it has happened to me! Allow to rest for 5 minutes and slice on the diagonal, set aside. Feel free to pan sear and cook the sausage to your liking, I just prefer the taste of grilled sausage.
- In a small sauté pan, toast the pine nuts until golden brown. Remove from heat and toss with salt. Set aside. In the same sauté pan melt the butter and continue cooking on low until brown in color and the aroma is nutty. Be careful not to burn it! Add the garlic and red pepper flakes and turn off the heat. Let this sit.
- Add salt to 4 quarts of water, bring to a boil. Add pasta to water and boil for 10 minutes, stirring occasionally. Drain well and put in a large bowl. Add the browned butter, sliced sausage, lemon juice and chopped parsley. Season to taste if needed. Mix thoroughly and serve in bowls topped with freshly grated Parmesan cheese lemon slices and more parsley.
I enjoy the freshness from the lemon juice to cut the oil from the sausages and butter. All these flavors work amazingly well together.
A bit of history on Eckrich Smoked Sausage
Peter Eckrich arrived in America at the age of 17, eager to seek his fortune. In 1894, he opened a small meat market in Fort Wayne, Indiana. There he created many of the sausages he enjoyed growing up in Germany. Peter took great pride in his craft. His dedication paid off. The business grew and before long, Peter had opened up a second shop as well as a plant to supply his growing wholesale business. By 1932, Eckrich meats were nationally recognized for their great taste and supreme quality.
Through it all, these things have never changed. The craftsmanship. The care. The pride. It’s as strong in our company today as it was in Peter Eckrich’s little Indiana shop, 120 years ago.
Plus, they come in delicious flavors and varieties like Original Skinless Smoked Sausage Rope, Jalapeno & Cheddar Smoked Sausage Links, Ham Off The Bone, and Hard Salami. For recipe inspiration, product information, and where to buy visit www.Eckrich.com.
Thanks again to Eckrich for sponsoring today’s post. Thank you for supporting the companies that continue to make Kevin Is Cooking possible.
Smoked Sausage and Browned Butter Pasta
- Heat your grill to 350°F. Prick some holes in the sausage and grill on both sides for 3 minutes each. Allow to rest for 5 minutes and slice on the diagonal. Set aside.
- In a small sauté pan toast the pine nuts until golden brown. Remove from heat and toss with salt. Set aside.
- In the same sauté pan, melt the butter and continue cooking on low until brown in color and the aroma is nutty. Be careful not to burn it! Add the garlic and red pepper flakes and turn off the heat. Let this sit.
- Bring 4 quarts of heavily salted water to a boil. Add pasta to water and boil for 10 minutes, stirring occasionally. Drain well and put in a large bowl. Add the browned butter, sliced sausages and chopped parsley. Season to taste if needed and toss to mix thoroughly.
- Serve in bowls topped with freshly grated Parmesan cheese, lemon slices and more parsley.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.