Tuesday, February 24, 2015

Browned Butter and Sage Sauce

Sometimes, the sauce truly is the boss. The right sauce can transform the most basic pasta meal into something amazing. And it can be achieved with less than 5 ingredients!

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.

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