Sage Cream Orecchiette Recipe

Bring 4 liters of water to a vigorous boil in a large pot. Add 2 tablespoons kosher salt. Add 12 oz orecchiette and cook until al dente according to package instructions (usually 9–11 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

While the pasta cooks, trim asparagus and cut into 1–1½ inch pieces, slice shiitake, core and thinly slice the red bell pepper, mince garlic, and finely dice the shallot.

In a medium skillet over medium heat, add 1 tablespoon olive oil and 6 whole sage leaves. Fry until edges are crisp and fragrant, about 30–45 seconds per side. Remove to paper towel to drain and reserve. Keep pan for vegetables (do not fully clean).

In the same skillet over medium-high heat, add 1 tablespoon butter. When foaming subsides, add sliced shiitake and cook without moving for 2 minutes to brown, then stir and cook 1–2 more minutes until golden. Season lightly with salt and pepper. Transfer mushrooms to a bowl and set aside.

Add the remaining 3 tablespoons butter to the skillet. Add diced shallot and cook over medium heat until translucent, about 2 minutes. Add minced garlic and red pepper flakes and cook 30 seconds until fragrant.

Add sliced red bell pepper and asparagus pieces. Sauté, stirring occasionally, until asparagus is bright green and just tender-crisp and peppers are softened, about 4–5 minutes. Add baby spinach and cook until wilted, about 1 minute. Return the cooked shiitake to the pan and stir to combine. Remove vegetables from the skillet and keep warm.

In the now-empty skillet over medium heat, add 1 tablespoon butter. Sprinkle 1 teaspoon flour into the butter and whisk 30 seconds to make a blond roux (this will slightly thicken the sauce).

Deglaze the pan with 1 tablespoon dry white wine, scraping any browned bits. Pour in 1 cup broth and 1 cup heavy cream, whisking to combine. Bring to a gentle simmer and cook 3–4 minutes until the sauce begins to thicken.

Add 15 whole sage leaves to the sauce and simmer 2 minutes to infuse flavor. Remove and discard the majority of the leaves or leave 2–3 chopped in sauce for texture (reserve crisped sage for garnish).

Reduce heat to low and stir in 3 oz freshly grated Parmesan, 1 teaspoon lemon zest, 1 teaspoon freshly ground black pepper, and 1 teaspoon salt. Taste and adjust seasoning as needed. If sauce becomes too thick, add up to ½ cup reserved pasta water a little at a time to reach a silky consistency.

Add drained orecchiette and the sautéed vegetables (mushrooms, asparagus, peppers, spinach) to the skillet with the sage cream. Toss gently over low heat to coat, adding reserved pasta water by tablespoons if needed to loosen the sauce. Cook together 1–2 minutes until everything is heated through and sauce clings to the pasta.

Stir in 1 tablespoon extra-virgin olive oil and 1 teaspoon lemon juice to brighten the dish. Adjust salt and pepper to taste.

Preheat a grill pan or skillet over medium-high heat. Brush both sides of baguette slices with softened butter or olive oil. Grill slices 1–1½ minutes per side until golden and crisp. Optionally rub grilled slices with a cut garlic clove for extra flavor.

Divide orecchiette among 4 plates (serving size below). Top each portion with an additional sprinkle (about ½ tbsp) of grated Parmesan. Crumble or place 1 crisped sage leaf on each plate and finish with a light drizzle of extra-virgin olive oil and a crack of black pepper.

Serve immediately with 2–3 slices of grilled baguette alongside.