This is a quick, classic pasta sauce that goes well with just about any pasta, ravioli or gnocchi. The fragrant sage along with the browned butter is beautifully simple. The browned butter gives it a nice nutty flavor. So if you have butter in the fridge and pasta in the pantry, just pick up some sage, and you can make this in no time.
This can be served as a main meal, or a nice side dish to accompany a main meat dish.
Boil the pasta of your choice, in well salted water, until al dente. While your pasta is cooking…..
Take a good quality, unsalted butter.
About 4 tablespoons of butter.
Add to a large saucepan and melt.
Take the washed and dried sage leaves (about 10) and……
add to the butter when it just starts to foam, taking care not to burn the butter. Cook on low heat for a couple of minutes more.
When the butter turns a nice light brown color, its done. When draining the pasta, leave a little pasta water. This will help with making the sauce. Pour over the pasta or better yet, add the pasta to the saucepan. I poured it on, in order to control the amount of sauce. My little sweet-pea doesn’t like too much butter.
grate some good Parmesan cheese on top. That’s it, easy peasy!
1 package pasta of your choice
4 tablespoons unsalted butter
8 – 10 sage leaves
grated Parmigiano Reggiano cheese
Cook pasta of your choice in well salted water. Cook until al dente. Melt 4 tablespoons unsalted butter in a large saucepan or skillet. When the butter starts to foam, add the washed and dried sage leaves to the pan. Cook on low for just a couple of minutes more, making sure not to burn the butter. The butter will turn a nice light brown color. Drain the pasta, leaving a little of the pasta water. Now add the pasta to the skillet. Toss around, making sure to coat the pasta well. Serve with grated Parmigiano Reggiano cheese. Enjoy!