Prep 20 mins
Cook 0 mins
This is another cook book recipe. I love sage and during the summer we have it growing in our garden. Use fresh for this dish and use a good butter. I use an European butter. This is the perfect recipe, simple, cheap and delicious. *For the pasta try linguine, fettuccine, a stuffed pasta with a ricotta filling or potato gnocchi. I have also used a simple egg noodle.
- 1 lb pasta (*please see note above)
- 1⁄2 cup butter, quality and freshness count
- 8 sage leaves
- parmigiano-reggiano cheese, grated
- Put the butter in a skillet over medium heat.
- When the butter foam subsides and the butter is golden but not brown tear the sage leaves into 2 or 3 pieces and add to the butter. It is important that the butter reach this point. Resist the desire to add the sage too soon.
- Cook for about a minute while stirring, careful not to let the sage burn but it should take on a little color.
- Toss the with hot cooked pasta.
- Pass the cheese at the table.
I learned about this from an Argentinian-Italian man who owned a fresh pasta store that has gone out of business. The trick is to cook the butter until carmelized but not smoking. This is a very comforting dish and was presented to me as a main dish.