While on vacation I was searching for just the right pasta recipe that had sage in it………well because I have a beautiful Sage plant and I love fresh herbs!! I found this one just by googling a pasta dish with sage! Thank you Diner’s Journal. I had a hard time melting the cheese, it took longer than I thought it would, so keep that in mind, be patient, it’s worth the wait!! I could have used the wrong kind……..but……….How good does this look??! I entered this recipe into Walking on Sunshine’s Foodie Friends Linky Party!! I’m heading over now to check out all the other yummy recipes linked up! Feel free to join us!

Pasta butter and sage (1)

Ingredients

Pasta butter and sage (2)

  • Salt and freshly ground black pepper
  • 1 pound cut pasta, like ziti (I used garden veggie pasta)
  • 2 tablespoons butter
  • 30 fresh sage leaves
  • 1 cup or more freshly grated Parmigiano-Reggiano
Method

1. Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
2. Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.

Pasta butter and sage (3)

3. When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.

Pasta butter and sage (4)

4. Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.

Pasta butter and sage (5)

Variations
  • Fresh, fragrant sage is my choice of herb here, but substitutions abound. Try parsley, thyme, chervil or other green herbs in its place. Or cook minced shallot or onion in the butter until translucent. You might even toast bread crumbs or chopped nuts in the butter, just until the a’re lightly browned.
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