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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4.8 37
The BEST on ravioli! item not reviewed by moderator and published
OMG!!! SO good and SO easy!!!!! Thankfully I have sage growing all year in my backyard. The lemon juice really makes it!!! Don't lose this recipe! item not reviewed by moderator and published
The best "one of these" yet - simple things well, that's the trick. Also, we made some sauteed sage leaves to crackle and sprinkle over the finished dish - a nice textural compliment. item not reviewed by moderator and published
Fantastic recipe, I used it as it is. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
This recipe is delicious. Best sage and butter sauce I've come across. But DOUBLE it if you're making a pound of pasta. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published

Not what you're looking for? Try:

Sage-Butter Mashed Potatoes

Recipe courtesy of Food Network Kitchen