Categories: Pasta
Ingredients
- 5 tbsp. butter
- 24 fresh sage leaves, stemmed
- 1 lb. ground pork
- 1 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- Salt and white pepper
- Grated nutmeg
- 1/2 cup white wine
- 1 cup chicken stock
- 1 cup whole milk
- A chunk of Parmigiano-Reggiano rind, plus 1 cup grated cheese
- 1 lb. pappardelle or tagliatelle
Directions
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Bring a large pot of water to a boil for the pasta.
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In a large skillet, melt the butter over medium to medium-high. When it bubbles and foams, add the sage leaves and cook, stirring often, until the sage is crisp and the butter browns, about 2 minutes. Using a fork, transfer the sage to a paper towel to drain.
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Add the meat to the butter and cook, breaking the meat up with a wooden spoon, until browned, 3-4 minutes. Add the onion and garlic; season with salt, white pepper and nutmeg. Cook, stirring occasionally, until the onion softens, about 5 minutes. Add the wine and cook, stirring occasionally, until evaporated, about 2 minutes. Add the stock, milk, and Parmesan rind and simmer until the sauce thickens, 12-15 minutes. Discard the rind.
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Salt the boiling water and add the pasta. Cook until 1-2 minutes shy of directed. Reserve 1/2 cup of cooking water, then drain. Toss the pasta, cooking water, and grated cheese with the sauce until the pasta is generously coated, about 1 minute. Serve in shallow bowls and top with the crispy sage.