Penne With Butter, Sage, And Parmesan – a delicious recipe with penne pasta, butter, extra virgin olive oil, sage, cheese, fresh ground pepper. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Bring a large pot of water to a boil, and salt it. Cook the pasta until it is tender but just short of the point at which you want to eat it.
2
Meanwhile, place butter and olive oil in a saucepan large enough to hold the cooked pasta; turn the heat to medium and add the sage. Cook until the butter and oil begin to brown and the sage shrivels.Turn heat down to low.
3
When pasta is almost done, scoop out a cupful of the cooking water and set aside. Drain the pasta, immediately add it to the sage mixture, and raise the heat to medium.
4
Add 1/2 cup of the reserved water, and stir. Cook about 30 seconds or until some of the water is absorbed and the pasta is perfectly done.
5
Stir in the cheese until the sauce becomes creamy. Thin it with a little water if necessary.
6
Season liberally with pepper, and salt to taste.
593
kcal
Calories
18
g
Fat
84
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 16 ounces penne pasta, 1 tablespoon butter, 1 tablespoon extra virgin olive oil (I use inexpensive olive oil from Spain), 30 fresh sage leaves, and more.
Yes, Penne With Butter, Sage, And Parmesan falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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