Pear Alfredo with Crispy Sausage

Happy Sunday! Every Sunday we share a recipe so you can cook along with us.

Pear Alfredo with Crispy Sausage

Hey friends,

If you’ve never had pear in pasta, let this be your first time. You won’t forget it.

We’re talking al dente orecchiette tossed in a creamy Alfredo sauce, infused with sweet, juicy pears and a whisper of rosemary. Then comes the crispy Italian sausage and a handful of kale for good measure. It’s cozy and light, rich and fresh, basically comfort food at its finest.

This recipe’s a fan favorite at Homemade, and you can catch the full class replay on YouTube. We’ve built an incredible community there, and while our clubs are still the place to dive deep into specific skills, the rest of our classes are now streaming on YouTube. More classes, more connection, and less friction. We’ll see you there!

For more recipes and free virtual cooking classes, visit withhomemade.com/cooking-classes.

Cook Better, Live Better.

Ingredients

To make this recipe, please assemble the following
ingredients and prepare each item as noted:

Ingredients:

• 1 pound Orecchiette Pasta, dry

• 2 tablespoons Butter

• 2 firm Bartlett pears, peeled and cut into a 1⁄2″ dice

• 2 sprigs Fresh Rosemary, chopped

• 1 teaspoon Coarse Salt

• 1⁄2 cup White Wine

• 2 cups Heavy Cream

• 3⁄4 cup Pecorino Romano, grated

• Ground Black Pepper

• 2 cloves garlic, very finely minced

• 8 ounces Italian Sausage (mild or spicy), casings removed

• 2 cups Kale, chopped

Upcoming Schedule

Monday 6/9 at 4:00pm PT

Seared Halloumi with Roasted Cherry Salsa & Hazelnut Dukkah (~50min)
Join us live on Youtube! Golden, crispy halloumi meets sweet cherry salsa and crunchy hazelnut dukkah in this crave-worthy summer dish. Learn to sear halloumi, roast cherries, make a fast dukkah, and preserve seasonal produce. Chef instructor: Joel

Tuesday 6/10 at 4:00pm PT

Hot Honey Leg of Lamb (~50min)
Sweet, spicy, and made for the grill. This boneless leg of lamb is broken down for even cooking, marinated in garlicky hot honey and rosemary, then charred over high heat until caramelized and juicy. Slice it thin, drizzle with more hot honey, and serve it up smoky and bold. Chef instructor: Joel

We want your feedback! 
After class, please fill out this 5-question
Fan of Lamb survey!