I've made some pretty awesome sauces over the years, from romescos to marinaras. But I believe that with certain types of pasta, in particular those made with pumpkin, squash or sweet potato, that something a little lighter and savory fits the bill. One evening I found myself in possession of some leftover fresh sage, as well as sweet potato gnocchi that I had brought back from Pittsburgh over the holidays. With just a few more staples, I had what I needed to make this very basic sauce. So if you find you are short on time, and ingredients, this is a favorite.
Browned Butter and Sage Sauce (serves 4)
- 4 TB butter
- 8 sage leaves
- 1/2 lemon, juiced
- 1/4 cup grated Parmigiano-Reggiano
While your pasta of choice is cooking, melt the butter in a saute pan and cook until it starts to turn into a golden brown color. Add sage leaves and remove from heat. Add lemon juice and then sit aside until the pasta is done.
Once you've drained your pasta, save a bit of your cooking water and then gently pour into the pan and return the sauce to heat. Add the cheese, toss to coat and then serve.