Ingredients
- Pasta, of choice
- 4 tablespoons butter
- 8 sage leaves
- 1/2 lemon, juiced
- 1/4 cup grated Parmigiano-Reggiano
Directions
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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By baconnow
Blue Ridge, GA
on April 14, 2012
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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.
By tenofclubs
on March 25, 2012
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fMake Mario Batali's recipes all the time - this was absolutely delicious. Added a little grilled zucchini and the end.
By CalBal
on February 21, 2012
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This recipe is so easy, quick, and fabulous over homemade pumpkin ravioli!! Thanks, Mario!!
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