Step 1
Place 1 lb. golden beets (about 3), peeled, lower into small cubes (about ⅓”), in a medium heavy pot, pour in water to cowl, and season generously with kosher salt. Convey to a boil and prepare dinner 5 minutes (set a timer). Add 12 oz. orecchiette or different brief pasta and prepare dinner, stirring often, till beets are fork-tender and pasta is al dente (about 1 minute lower than package deal instructions; pasta will end cooking in sauce). Drain, reserving 2 cups cooking liquid. Shake pasta and beets to take away extra water. Wipe out pot; reserve.
Step 2
Warmth ¼ cup extra-virgin olive oil in reserved pot over excessive. (Be sure pot is totally dry to keep away from spattering.) Cook dinner 1 bunch sage, stems eliminated (about 30 leaves), stirring often and attempting to maintain in a single layer, till crisp and oil is now not scorching, about 3 minutes. (It’s okay if some leaves break aside.) Utilizing tongs or a slotted spoon, switch to paper towels; season with salt.
Step 3
Cook dinner 1 lb. scorching Italian sausage, casings eliminated if wanted, in similar pot, breaking into small items and stirring with a picket spoon, till browned and cooked by, about 5 minutes. Add 7 garlic cloves, finely grated, and ¼ tsp. crushed crimson pepper flakes; prepare dinner, stirring, simply till garlic is aromatic, about 30 seconds.
Step 4
Add reserved beets, pasta, and ½ cup cooking liquid, then 5 Tbsp. unsalted butter, 4 oz. Parmesan, finely grated (about 2 cups), 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 tsp. freshly floor black pepper. Toss vigorously, including extra cooking liquid just a little at a time if wanted, till cheese is melted and pasta is coated in a shiny sauce. Stir in 1 Tbsp. finely grated lemon zest, 1 Tbsp. recent lemon juice, and remaining 2 Tbsp. extra-virgin olive oil. Season pasta with extra salt and black pepper if wanted.
Step 5
If pasta appears dry, stir in additional cooking liquid and divide amongst bowls; high with fried sage leaves and extra Parmesan.
