This is sophisticated butter noodles, all done up for the whole family. Add the sage to the saute pan, and you're half-way to dinner
My family loves this dish. It's a classic and uses an herb that grows year after year in my yard--purple sage. Any culinary sage will do--the ones with the large velvety leaves. Don't use Russian sage or Pineapple Sage. Stick with the basic sages. We like short pasta with this, and often use Orecchiete or Bow Tie pasta. You've got to use real butter, but you could use pre-shredded or pre-grated Parmesan cheese to save time. My son loves it!
- Tortellini (or any pasta of your choosing)
- Salt to taste
- Unsalted Butter
- 35 Fresh Purple Sage Leaves, coarsely chopped
- 1 Teaspoon Coarse Salt
- 1/4 Teaspoon Black Pepper, freshly ground
- 1 Cup Parmesan Cheese, freshly grated
- Pepper to taste
- Cook the pasta in boiling, salted water in a large stockpot until al dente.
- Melt the butter in a large skillet over medium to medium-high heat. Add the sage, 1 teaspoon coarse salt and 1/4 teaspoon pepper and saute for ten minutes, or until the butter is brown and the edges of the sage are crisp. Remove from the heat.
- Place 2 or 3 Tablespoons of the pasta cooking water in a warm serving bowl. Drain the pasta and then place it in the bowl.
- Add the butter mixture and 1/2 cup or more of the Parmesan cheese and toss to combine.
- Taste it.
- Season with salt and pepper to your liking.
- Serve with the remaining Parmesan Cheese.
|Amount Per Serving||%DV|
|Serving Size 27g|
|Recipe makes 4 servings|
|Calories from Fat 72||62%|
|Total Fat 8.17g||10%|
|Saturated Fat 4.97g||20%|
|Trans Fat 0.0g|
|Total Carbs 1.1g||0%|
|Dietary Fiber 0.0g||0%|