Step 1
place 1 pound golden beets (about 3), peeled and cut into small cubes (about ⅓ inch)in a medium-weight pot, pour water to cover and season generously coarse salt. Bring to boil and cook for 5 minutes (set timer). Add to 12 oz. Cat ears or other short pasta Cook, stirring occasionally, until beets are tender and pasta is al dente (about 1 minute less than package directions; pasta will finish cooking in sauce). Drain, reserving 2 cups of cooking liquid. Shake pasta and beets to remove excess moisture. Wipe the pot clean; make a reservation.
Step 2
hot ¼ cup extra virgin olive oil Over high in reserved pot. (Make sure the pot is completely dry to avoid splatters.) Cook 1 bunch sage, stems removed (about 30 leaves)stirring occasionally and trying to keep in a single layer, until crispy and the oil is no longer sizzling, about 3 minutes. (It’s okay if some leaves fall apart.) Using tongs or a slotted spoon, transfer to paper towels; season with salt.
Step 3
chef 1 pound hot Italian sausage, casings removed if desiredin the same pan, cut into small pieces and stir with a wooden spoon until browned and cooked through, about 5 minutes. Add to 7 cloves garlic, gratedand 1/4 tsp. crushed red pepper flakes; Cook, stirring, until garlic is fragrant, about 30 seconds.
Step 4
Add reserved beets, pasta, and ½ cup cooking liquid, then 5 tbsp. unsalted butter, 4 oz. Parmesan cheese, finely grated (about 2 cups), 2 tsp. diamond crystals or 1¼ tsp. Morton’s Kosher Saltand 1 tsp. freshly ground black pepper. Stir vigorously, adding the cooking liquid a little at a time if needed, until the cheese is melted and the pasta is coated with a smooth sauce. Stir in 1 tbsp. finely grated lemon zest, 1 tbsp. fresh lemon juiceand the remaining 2 tbsp. extra virgin olive oil. Season the pasta with more salt and black pepper if needed.
Step 5
If pasta seems dry, add more cooking liquid and divide among bowls; top with fried sage leaves and more Parmesan cheese.
