Brown Butter Sage Pasta recipe
I wanted to share this Brown Butter Sage Pasta recipe with you because it’s full of flavor and fragrant with sunshine, and I think that in the middle of autumn, it’s so delicious!
So it’s a wonderful opportunity to enjoy the beautiful sage leaves that abound on my balcony, but it’s also a sign of destiny 😉 because I’m sharing this recipe directly from Italy, from Venice to be precise, which I’m visiting for the first time, as a gift for this new decade I’m beginning…
In this recipe, I’ve chosen to cook spaghetti, but if you’d like to use other types of pasta, you can do so too; liguini is also perfect for long pasta.
I know that in Italy, this sauce is often used with tortellini or gnocchi, so it’s up to you to decide which one you prefer…
Brown Butter Sage Pasta recipe
What ingredients do you need to make this sage pasta recipe?
- Long pasta like spaghetti or linguini
- Lightly salted fresh butter
- Sage leaves
- One organic lemon for zest and juice
- Freshly grated Parmesan cheese. For this recipe, I added Parmesan cheese to the sage, but you can omit it or simply sprinkle it over the dish before serving.
- Ground black pepper
Why will you love this sage butter spaghetti recipe?
- It’s very easy and quick to prepare.
- It requires very few ingredients: 4 essentials + optional pepper and Parmesan.
- With its sunny flavors, it will transport your taste buds straight to Italy.
Other pasta recipe ideas you might also enjoy:
Brown Butter Sage Pasta recipe
Ingredients
- 200 g spaghetti
- 25 g lightly salted butter
- 10 sage leaves
- 1 organic lemon
- 50 g freshly grated Parmesan cheese (optional)
- Ground pepper
Instructions
- Cook the spaghetti in a large pot of boiling salted water.
- Meanwhile, zest and juice the lemon.
- Prepare the sage butter.In a skillet, melt the butter. Add the sage leaves and simmer for 1 minute.Finely chop the sage leaves, if desired.
- Add 4 tablespoons of pasta cooking water and the zest. Stir and simmer over low heat.
- Drain the al dente spaghetti (keeping a little of the cooking water) and add it to the pan with the sage butter.Add 1 or 2 tablespoons of lemon juice, the Parmesan cheese, and a splash of cooking water.Mix well until you get a smooth, creamy paste.
- Divide the spaghetti among plates, season with pepper, and enjoy immediately!You can add a little zest and Parmesan cheese.
Notes
For this recipe, I added Parmesan cheese to the sage, but you can leave it out, or simply sprinkle it over the dish when serving.
