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 Tessa2717
on May 02, 2013
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This recipe is delicious. Best sage and butter sauce I've come across. But DOUBLE it if you're making a pound of pasta.
By kelly.mctague_1...
mckinney, TX
on January 05, 2013
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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!!!
By ChefPiemonte
Butler, PA
on December 19, 2012
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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.
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