Ingredients

• 4 hot Italian sausages
• 7 tbsp unsalted butter
• 8 sage leaves
• fresh ground pepper
• penne pasta
• 1 cup gated Pecorino Romano
• ½ cup flat leaf parsley coarsely chopped

Directions

1. Heat a large pot filled with salted water to boil.
2. Place whole sausages in a wide saucepan filled with ½ inch of water and heat to medium. Simmer for 10 minutes, flip for another five. Remove sausages and discard water, slice into coins sized pieces.
3. Melt 1 tbsp of butter in the pan and add sausage coins face down. Cook untouched until they are a deep brown colour on one side, flip and repeat.
4. Remove the sausage pieces to a paper towel lined plate.
5. Add pasta to the boiling water and begin cooking to desired texture.
6. Add the sage and 6 tbsp of butter to the sausage pan and stir scraping the brown bits and allowing the butter to gradually turn a deep brown colour while being careful not to let it burn.
7. Drain pasta, add to the browned sage butter along with the sausage and stir.
8. Add the cheese, stir, plate and sprinkle with parsley and more cheese if desired.