Brown Butter and Sage PastaFeatured


Brown Butter and Sage Pasta


For 4 Servings


  • 5 1/2 tablespoons butter
  • 30 fresh sage leaves, stemmed
  • 2 tablespoons beef broth
  • 2 1/2 tablespoons chicken broth
  • 1 8.8-ounce package dried egg fettuccine
  • salt and pepper to taste
  • 7 tablespoons grated Parmesan cheese plus additional for serving

Brown Butter and Sage Pasta Directions

  1. In a large pot of boiling salted water, cook pasta till tender, stirring occasionally. Drain and reserve 1/2 cup of the cooking liquid.

    While pasta is cooking melt butter in heavy large skillet over medium-low heat. Add sage leaves and cook until edges curl and butter is dark amber in color (do not burn), stir and turn leaves occasionally, about 6 minutes. Remove sage from skillet and transfer sage to paper towels. Add all stock to brown butter.

    Add pasta and 7 tablespoons grated Parmesan cheese to brown butter mixture in skillet; toss to coat, adding reserved cooking liquid by tablespoonfuls if dry. Season with salt and pepper. Divide among bowls. Garnish with fried sage leaves and additional cheese.
  2. Enjoy!
  3. Recipe adapted from