I remembered this recipe one day when I had no ingredients for dinner. I remembered that I'd planted sage out front. I had noodles, butter, a lemon tree in back and sage on the front porch. It was worth a shot.
I tried it out and was a bit scared to burn the butter, but it turned out to be delicious! I've made it several times since and browned the butter a bit more, and it was even more delicious!
Vegetables can easily be added to this, although I haven't done it yet. Mushrooms, cherry tomatoes, or spinach would all go well with this sauce.
Butter and Sage Sauce
- Pasta, of choice
- 4 tablespoons butter
- 8 sage leaves
- 1/2 lemon, juiced
- 1/4 cup grated Parmigiano-Reggiano
While your pasta cooks, melt butter in a 12 to 14-inch saute pan and continue cooking until golden brown color ("noisette") appears in the thinnest liquid of the butter. Add sage leaves and remove from heat. Add lemon juice and set aside. Drain the pasta, but leaving some cooking water, and gently pour into saute pan and return to heat. Add the cheese, toss to coat and serve immediately.