Prep 20 mins
Cook 15 mins
The sage flavored butter sauce really gives off a wonderful flavor to this pasta! Wonderful as a side dish or a light main course!
- 1⁄2 cup unsalted butter
- 1⁄2 cup very coarsely chopped fresh sage leaf
- 1⁄2 cup cooked bacon, cut in thin strips
- 1 1⁄2 cups drained jarred artichoke hearts, cut in large cubes (18 1/2 ounces)
- 1 lb dried fettuccine
- 1 cup freshly grated parmesan cheese
- fresh ground black pepper
- Bring a large pot of salted water to a boil for pasta.
- Melt butter in large skillet over medium-low heat.
- Add sage leaves and cook, stirring often, until butter begins to brown very slightly and sage begins to crisp, about 3 to 4 minutes.
- Add bacon and artichoke hearts and cook until heated through, about 1 minute.
- Boil fettuccine until tender but still firm.
- Drain and add to sauce in skillet.
- Sprinkle in cheese and a generous grinding of black pepper, and toss with tongs.
- Taste and season with salt if neccessary.
- Tilt pasta out onto a large warm platter, or divide it between individual pasta bowls.
So simple and so good! Idid add 4 cloves garlic, though. It really needed to be there, I think.
Wow! This recipe is almost embarrassingly easy for how good it is- and I'm a vegetarian, so I didn't even use the bacon. This will be a great side for any of the vegetable dishes I make with my over-abundance of zucchini this summer! Thanks for providing this new staple for my cookbook.
I made this as a side dish with Famous Dave's Chicken Breasts http://www.recipezaar.com/190870 and it was fabulous. My husband had seconds. So easy, and so full of flavor...and it smells wonderful while it is cooking.