Penne With Butter, Sage, and Parmesan

Submitted by D. Todd Miller

"This simple recipe makes a great accompaniment to grilled chicken. The quality of Parmesan really matters here; avoid the stuff in the green container for this preparation!"

 

• Ready In: 35mins
• Ingredients: 7
• Serves: 4-6

ingredients

• 16 ounces penne pasta
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil (I use inexpensive olive oil from Spain)
• 30 fresh sage leaves
• 1 cup parmigiano-reggiano cheese, freshly grated
• fresh ground pepper, to taste
• salt, to taste

directions

1. Bring a large pot of water to a boil, and salt it. Cook the pasta until it is tender but just short of the point at which you want to eat it.
2. Meanwhile, place butter and olive oil in a saucepan large enough to hold the cooked pasta; turn the heat to medium and add the sage. Cook until the butter and oil begin to brown and the sage shrivels.Turn heat down to low.
3. When pasta is almost done, scoop out a cupful of the cooking water and set aside. Drain the pasta, immediately add it to the sage mixture, and raise the heat to medium.
4. Add 1/2 cup of the reserved water, and stir. Cook about 30 seconds or until some of the water is absorbed and the pasta is perfectly done.
5. Stir in the cheese until the sauce becomes creamy. Thin it with a little water if necessary.
6. Season liberally with pepper, and salt to taste.

Reviews

[xoxsweet_babexox]

i dont think the flavor taste good together and the cheese came out reallly lumpy and did not turn out creamy

 

[teresas]

Wow! This is so good. DH and I both fell in love with the flavor. I had to use large elbow macaroni because I could not locate my penne pasta. I just knew I had some. Anyway it still worked out great. I cut this recipe all the way down to one serving because I was using it as a side dish and it made two large servings with some leftover. I did sprinkle some grated parmigiano-reggiano cheese on top. Thanks for posting. Made for PAC Fall 2008.