Brown Butter Sage Pasta Sauce

• 1/2 cup unsalted butter
• 1/4 cup fresh sage leaves
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese (optional)
• 1/2 cup pasta cooking water

Steps

1. 1 Heat a medium skillet over medium heat.
2. 2 Add the butter and cook, swirling the pan frequently, until the butter turns a golden brown and smells nutty.
3. 3 Add the sage leaves and cook for 1-2 minutes until fragrant.
4. 4 Remove from heat and stir in salt and pepper.
5. 5 Toss with cooked pasta, adding pasta cooking water as needed to reach desired consistency.
6. 6 Optional: Stir in Parmesan cheese for extra richness.

Equipment

• Medium skillet
• Tongs or spatula

Variations

• Add a splash of white wine or lemon juice for brightness.
• Incorporate toasted pine nuts for added texture.

Substitutions

• Use olive oil for a dairy-free version, though the flavor will differ.

Pairings

• Pairs well with a simple arugula salad.
• Add grilled chicken or shrimp for a heartier meal.

Nutrition

Tips

• Keep an eye on the butter to avoid burning.
• Reserve pasta water before draining pasta; it helps emulsify the sauce.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding a splash of pasta water to loosen.

Freezing: This sauce does not freeze well due to the dairy content.

Serving Suggestions

• Serve over fettuccine or spaghetti.
• Garnish with additional sage leaves and a sprinkle of Parmesan.

FAQ