Pasta With Beets, Sausage, and Fried Sage

Golden beets are the star of this pasta, lending a sunny tint and mellow sweetness to the dish. Plus, boiling the beets alongside the orecchiette makes quick work of their prep time. Spicy Italian sausage and fried sage are the perfect pair to balance the beet’s sugary edge. Frying the sage in a generous glug of olive oil infuses their woodsy flavor into the oil while crisping them up, transforming the herb into a crunchy garnish. You’ll use the remaining oil to brown the sausage, layering fresh flavor into the meat at the same time. To serve, top each bowl with a scattering of these crisp sage leaves and a shower of Parmesan.

Cook’s Note: While you can use red beets in place of golden to make this recipe, the pasta will take on a crimson hue—so be prepared for a rather dramatic presentation.