1lb Eckrich Original Skinless Smoked Sausage Rope,grilled
8ozpasta of choice (for 4 people)
1/8tspred pepper flakes
chopped parsley for garnish
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.
<p>This recipe for Smoked Sausage and Browned Butter Pasta was created by and is the propery of Kevin O'Leary, owner of Kevin is Cooking LLC. https://keviniscooking.com/pignolias-and-browned-butter-pasta-with-grilled-sausages/ </p>