Butter and Fresh Sage Sauce

1. 1

   Melt the butter in the pan over medium heat, lay in the sage leaves, and heat until the butter is sizzling gently.

2. 2

   Toast the leaves for 1 minute or so.

3. 3

   Ladle in 1 cup boiling pasta water; stir the sauce, and simmer for about 2 minutes, reducing liquid by half, before adding pasta.

4. 4

   Grind the black pepper directly into the sauce.

5. 5

   Keep the sauce hot over very low heat; return to a simmer just before adding pasta.

6. 6

   Finish cooked pasta and sauce in the skillet.

7. 7

   Off the heat, toss in the cheese just before serving.

8. 8

   Substitute about twenty shredded leaves of basil (1/2 cup packed) for the sage leaves.

9. 9

   Long thin dry pastas like capellini or long flat-cut fresh pastas are good with this.

10. 10

    Fresh pastas

11. 11

    Gnocchi

12. 12

    Gnudi

13. 13

    Ravioli

14. 14

    Or a box of ziti, if thats all you have

* Per serving · 4 servings · Values may vary.

No additional tips available.