Butter and Sage Sauce

Total Time:
12 min
2 min
10 min

4 servings

  • Pasta, of choice
  • 4 tablespoons butter
  • 8 sage leaves
  • 1/2 lemon, juiced
  • 1/4 cup grated Parmigiano-Reggiano

While your pasta cooks, melt butter in a 12 to 14-inch saute pan and continue cooking until golden brown color ("noisette") appears in the thinnest liquid of the butter. Add sage leaves and remove from heat. Add lemon juice and set aside. Drain the pasta, but leaving some cooking water, and gently pour into saute pan and return to heat. Add the cheese, toss to coat and serve immediately.

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    Just used this recipe with Chicken and Mozzarella Ravioli and it was delicious. I did tweek it by using a couple of cloves of garlic as I browned the butter. Loved it!
    Fantastic. It's the perfect amount of sage for a delicate yet distinct sage flavor, and the lemon juice adds a beautiful layer of flavor too. I added freshly ground pepper to finish it out. I used Costco's Pasta Prima Grilled Chicken and Mozzarella ravioli, 0.8 pound package. I could have used one and a half of those packages, because there was enough butter sauce at the bottom of our serving platter. 
    I don't think it's a light sauce, like some folks have mentioned. It's half a stick of butter! But it's well worth the running you have to do the next day: 
    I served this dish with a side of Ina Garten's Caramelized Butternut Squash and it was great. Might as well go all out with a butter-laden dinner. But again, it's worth it. You won't be disappointed.  
    Thank you Mario Batali!
    Amazingly simple and really yummy!! And you do NOT need to double the recipe for a pound of pasta! Just right before draining the pasta reserve 1/2 cup of the pasta cooking water (should be salted liberally, should "taste like the sea" as most Italian chefs would say and set aside. At the point in the recipe where you add the cheese also add the reserved pasta cooking water toss everything together and it's good to go! The mixture of the starch in the water, the water, and butter mixture will create a creamy consistency! Lots of italian chefs use the pasta cooking water when constructing sauces for pastas. It even says in this recipe to leave a little pasta cooking water. Also, I added a little additional salt and black pepper when tossing everything together. Super great sauce! Way to go Mario!!!
    This recipe is delicious. Best sage and butter sauce I've come across. But DOUBLE it if you're making a pound of pasta.
    WOW!!! I have been looking for a light sauce to go with some lobster ravioli I had bought at Sams. I tried one that I found off the internet but this one totally takes to prize!! I was not sure on how much pasta water to add so I did about a laddle full. This turned out so perfect!!! This would be great with plain pasta with some shrimp and maybe some asparagus. Thanks Mario!***UPDATE*** I now use this on my homemade pasta when I make veal Marsala... Best Meal ever!!!
    I've used this recipe on several occasions and it has never failed! It is simple and yet delicious. I use it mostly with pumpkin or butternut squash ravioli.
    Mario does it again. This is a classic brown butter and sage sauce, but with the addition of the lemon it's light and perfect for any pasta. I used a homemade pumpkin ravioli and it was divine. Use a good quality butter and cheese, only fresh lemon juice and you won't be disappointed.
    I have made this maybe 3-4 times and each time, I enjoy it even more. It's so simple. When I see fresh pasta on sale (Buitoni or such it makes me crave this. I usually pick the tortellini or tortelloni, stuffed with cheese, chicken, mushrooms, whatever, it does not matter, all are worthy. This dish could be pasta only, I just have not used it for plain pasta. I make it to the recipe, but slice the sage in half, just to have more pieces distributed through out. I also use a whole lemon and zest a little lemon as well. Outstanding first dish, outstanding entre. Try it, well worth it and not too much effort.
    Really good.... I added a little red pepper flakes for a kick over my veal tortellini :!!!!
    Yum! Served this sauce over pasta mixed with grilled asparagus and steak strips. Added a little garlic to the sauce. Was incredibly good.
    After making several versions of "brown butter sage sauce" going back to the frugal gourmet, this recipe finally is bright, light, and full of flavor.Saucy because of the pasta water. Very tasty on fish also..a little corn starch dissolved in chicken stock if you are not making pasta.
    fMake Mario Batali's recipes all the time - this was absolutely delicious. Added a little grilled zucchini and the end.
    This recipe is so easy, quick, and fabulous over homemade pumpkin ravioli!! Thanks, Mario!!
    This was great. I loved the creaminess from the butter and the cheese. If I were going to serve this to a group I would expect that this recipe makes a hefty serving for two (just depending on if you like the sauce strong or mild in flavour.
    If you have not had much experience with sage or dont know if you like it... take a bite of the sage leaf. If you dont care for the taste you probably wont like its presence in this dish. The sage is not overpowering in here but it has a fairly strong presence. Or just increase the amount of noodles so it is more spread out.
    Just to clarify the instructions, I chopped the sage leaves so that I wouldnt be eating large leaves in there and so the leaves would be more so throughout the dish.
    Like I said if you love or your just ok with sage, I dont think you will regret trying this. You could also mix in some chicken or shrimp to it to make it more like a light alfredo dish... that would be delicious.
    Awesome! Paired this delectable sauce with lobster ravioli. A plate of heaven! Mario!?! You've lost weight I don't recognize you!
    I've tried other Butter and Sage Sauce recipe combinations before this and have never hit the mark. This evening I wanted to try one that incorporated lemon and here we are! It is perfect. Served over Butternut Squash pasta we are in heaven and ate the remaining sauce off the spoon. Grazie!
    GREAT butter and sage sauce. I didn't use it for pasta, but made raviolis stuffed with venison, Shitake mushrooms and ricotta cheese for our wild game blog. This "buerre noisette" tasted absolutely fantastic drizzled over the raviolis. It really enhanced the dish's earthy tones.  
    Wild Game In the Kitchen 
    I wasn't sure when to stop the butter, so I'm not sure I took this dish to it's potential. I will experiment with that. But it was delicious and subtle, and did NOT find that the sage overpowered the butter. The family loved it. I wish it had vegetables in it, but I bet you could add cherry tomatoes and spinach or arugula and it would be great. But I may try it the way a previous poster liked, with less sage and cooking it longer, and report back which is best!
    I was a little leary about using the lemon juice, but this was amazing! I loved it with the Buitoni 4 Cheese Agnoletti (sp?). Will make again, a lot. We are sage nuts.
    We tried this recipe with tortellini and it was outstanding! Super easy way to make a restaurant quality dish. The lemon, sage, and butter are an amazing combination.
    Delicious! Super easy too! I used it with butternut squash ravioli. Very quick weeknight meal :)
    Excellent - this recipe was simple, easy and very flavorful. We used it with pumpkin ravioli - it added a rich nuttiness which balanced the sweetness of the raviolis perfectly. The lemon kept the butter from being too rich (I never would have thought to add it).
    very decadent!
    this recipe was simple, easy and delicious. It went well with my pasta and the cheese adds a great nuttiness to the the tangy-ness of the lemon. perfectly well balanced flavours.
    I had some left over Rotelli and had no idea what to do with it for lunch. I found this recipe and whipped it up, and YUMMMY!. Great, fast, easy, and good!
    I won't disagree with the concept of redefining recipes. However, I will when the redefinition destroys the real recipe's entire allure.

    Quickly, way too much sage for the amount of butter - totally overpowers. Taking the pan with the sage and butter off the heat immediately after being combined is something I have never seen, fortunately. The sage needs to remain on the heat for a good 10 minutes. When it gets shriveled up and on the edge of being burned, or the edges are burned, it comes off the heat. By not cooking the sage the sauce is rough, overpowering and just plain crude tasting The meal proportions are all wrong. I doubled the butter and there was still not enough to handle two servings let alone 4 with half the butter. I use a good Piemontese pasta which is absorbent but never-the-less, no where near enough butter. You should a have a bit of a puddle on the bottom of your bowl when finished. In Italy, you have a big puddle but the bread sops up much of it. It's the amount of butter and the delicacy of the sage that makes it so lovely.
    This is a "must make" recipe when you don't have too many ingredients at home. However, fresh sage is key.
    So easy and fast. Husband loves it with fresh noodles.
    Very simple and very good. The whole family loves it.
    Quick and very easy
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