Browned Butter And Sage Pasta With Heirloom Tomatoes

1. 1

   Bring a salted pot of water to a boil. Add pasta when boiling and cook according to pasta type and instructions.

2. 2

   Melt 3 tbsps of the butter in a large saucepan and add sage, shallots and red pepper flakes, cooking over low heat until sage is slightly browned and turning crispy - 5 to 10 minutes.

3. 3

   When the pasta is halfway done, add the remaining 2 tbsps of butter and the chopped tomatoes to the sauce. You don't want them to overcook, but they should soften a bit. Note: Add a little more butter or some of the pasta water if you need more liquid.

4. 4

   Season with salt and pepper. Turn off the heat and mix in the goat cheese.

5. 5

   Drain the pasta and add it to the sauce, tossing until coated.

6. 6

   Serve and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.