Sage Butter Pasta

Ingredients

• 1 lb pasta (fettuccine or linguine work best)
• 1/2 cup butter
• 20-25 fresh sage leaves from Sagetap
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• 1/4 cup pasta water (reserved)

Instructions

1. Cook pasta: Bring a large pot of salted water to boil and cook pasta according to package directions
2. Reserve water: Before draining, reserve 1/4 cup of the starchy pasta water
3. Brown butter: Melt butter in a large skillet over medium heat. Watch carefully as it foams and turns golden brown
4. Fry sage: Add sage leaves to the butter and cook for 1-2 minutes until crispy. Remove leaves and set aside
5. Combine: Add drained pasta to the skillet with the brown butter
6. Add cheese: Toss pasta with grated Parmesan cheese and reserved pasta water
7. Season: Season with salt and black pepper to taste
8. Serve: Top with crispy sage leaves and additional Parmesan if desired

Pro Tips

• Don't burn the butter: Watch carefully as butter can go from brown to burnt quickly
• Use fresh sage: Fresh sage leaves are essential for the best flavor and texture
• Reserve pasta water: The starchy water helps create a silky sauce
• Serve immediately: This dish is best enjoyed hot and fresh

Lemon Sage Pasta

Add the zest and juice of one lemon for a bright, citrusy twist.

Mushroom Sage Pasta

Sauté sliced mushrooms in the butter before adding sage for an earthy flavor.

Walnut Sage Pasta

Add toasted walnuts for crunch and nutty flavor.