You're Going to Want to Dive Into a Bowl of This Pasta With Sausage and Sage

Cavatelli with Fennel Sausage and Brown Butter and Crispy Sage

From The Kitchy Kitchen [1]

For the fennel sausage:
1/2 teaspoon fresh thyme, finely chopped
10 fresh sage leaves, finely chopped
2 teaspoons rosemary, finely chopped
2 garlic cloves, peeled and roughly chopped
1 tablespoon fennel seeds, crushed
Pinch red pepper flakes
1 teaspoon kosher salt
1 teaspoons freshly cracked black pepper
1 1/2 pounds ground pork shoulder

For the pasta:
1 tablespoon olive oil
10 ounces cavatelli pasta
3 tablespoons unsalted butter
15 sage leaves, chopped (you can leave some whole for garnish, if you like)
1/2 cup dry white wine
2 ounces grated parmesan, for garnish

Make the fennel sausage: Combine all of the herbs, garlic, and spices in a bowl, and combine with the pork. Mix together until well combined. Gently roll the pork into 1 inch balls, set aside on a baking sheet lined with wax paper. Hold in the fridge until using.
Make the pasta: Bring a pot of salted water to a boil.
Heat up a large pan over medium-high heat, add the olive oil, then add the sausage – careful not to overcrowd the pan. Cook the meat balls fully, about 3 minutes a side. Set aside the meatballs on a plate, and return the pan to heat.
Add pasta to the boiling water and cook the pasta per manufacturers instructions.
Meanwhile, add the butter to the pan, along with the sage leaves, and cook the butter while stirring until browned. It should smell nutty. Pour in the white wine, and scrape the pan with a wooden spoon to pick up the brown bits. Return the sausage to the pan, and strain the pasta and add to the pan as well. Toss to coat. Garnish with grated cheese.