This came over to me by my fellow blogger “The Smart Cookie” she has amazing meals, this coming Friday is “Friendly Friday’s Meal” with Shelbes so this is the recipe I’m going to try. I’ve never made Brown Butter before so I’m looking forward to trying something different. It can’t be all that healthy because well 2 sticks of butter just can’t be healthy but I will buy the smart taste pasta LOL!! I also plan on adding some baby tomatoes and some roasted asparagus peices to it too I think. Stay tuned to hear how Shelbs and I did making this one!  Here is what she says about Brown Butter:

“The magic here is in the browned butter. Nothing adds flavor quite like this stuff. Plus, sage is such a delicious and warm herb. Pair it with fresh garlic, and you can’t lose.Brown Butter Sage Sauce sounds so fancy, and it tastes it too. But really, anybody can make this. It’s one of the “essential sauces,” a recipe you should know, master, and always have on hand when you need a quick pasta fix.”

Here are her tips before starting:

You must watch the butter while you’re browning it. It’s very easy to burn!

Use fresh garlic & fresh sage, or you can kiss the flavor goodbye.

Get all your ingredients chopped, measured, and ready to go before you start cooking.

You don’t have to use linguine; any pasta will do!

If you’re cooking for two, make 1/2 a pound of pasta instead. You don’t need to cut down the sauce recipe though. I used the full recipe for a 1/2 lb. of pasta, and it was fine.

Besides Parmesan, you could also use a grated Pecorino-Romano or Asiago. Yum!


  • 1 cup butter (2 sticks)
  • 2 cloves garlic, finely chopping
  • 2 tbsp. olive oil
  • 3 tbsp. fresh sage, finely chopped
  • Black pepper, to taste
  • Kosher salt, to taste
  • 1 lb. Linguine
  • ½ cup grated parmesan cheese


Cook pasta according to boxed directions until al dente and drain.

Meanwhile, heat skillet to medium heat. Add butter.

Let butter melt completely. It will begin to foam as it heats up. Let the butter turn golden and continue to cook, whisking every now and then. Watch for the butter to turn a deep golden brown. Flecks will begin to form in the bottom of the pan and it will smell nutty. Add the garlic and remove from heat immediately; it turns burnt quickly.

Add sage, salt, and pepper. Whisk to combine. Add linguine and cheese to the sauce and toss until evenly coated. Serve with extra cheese, if desired.