If you’re looking for a dish that dazzles with simplicity and delivers restaurant-quality flavor in under 30 minutes, the One-Pan Brown Butter and Sage Pasta Recipe is your new weeknight hero. Golden, nutty brown butter swirls around ribbons of pasta, while crispy sage leaves and a shower of Parmesan create layers of aroma and taste that feel both elegant and effortless. This is the kind of meal you’ll crave on cozy nights or when friends drop by, and it all comes together in just one pan for easy cleanup and maximum flavor.
Ingredients You’ll Need
With just a handful of ingredients, this pasta recipe lets each component shine. Every item brings something essential to the table, from the robust richness of brown butter to the herbaceous punch of sage and the creamy melt of Parmesan. Here’s what you’ll need, plus a little insight into why each ingredient matters:
- Fettuccine or Spaghetti (12 oz): The perfect canvas for soaking up the brown butter and sage sauce; choose your favorite long pasta shape.
- Unsalted Butter (6 tablespoons): The star of the sauce, transforming into a nutty, aromatic base that coats every strand.
- Fresh Sage Leaves (12): These aromatic leaves crisp up in the butter, infusing the dish with an earthy fragrance that’s truly special.
- Garlic, minced (3 cloves): Adds a delicate pungency that balances the richness of the butter and cheese.
- Red Pepper Flakes (1/2 teaspoon, optional): For a gentle kick of heat that wakes up the whole dish (totally adjustable to your taste).
- Grated Parmesan Cheese (1/2 cup): Melts into the sauce, creating a silky, salty finish—freshly grated is best for flavor and texture.
- Pasta Cooking Water (1/4 cup reserved): This starchy liquid helps emulsify the sauce, ensuring it clings luxuriously to the noodles.
- Salt and Black Pepper (to taste): Essential for seasoning and bringing all the flavors into perfect balance.
- Extra Parmesan and Fresh Sage Leaves (for garnish): Because a little extra flair and flavor never hurt anyone!
How to Make One-Pan Brown Butter and Sage Pasta Recipe
Step 1: Cook the Pasta
Begin by filling a large skillet or sauté pan with well-salted water and bring it to a rolling boil. Add your chosen pasta and cook until just al dente, following the package instructions. This step is crucial—al dente pasta will hold up beautifully when tossed with the sauce later. Before draining, remember to reserve about half a cup of that precious pasta water; it’s liquid gold for your sauce.
Step 2: Brown the Butter and Crisp the Sage
Once the pasta is drained, return the skillet to medium heat and add the butter. Stir constantly as it melts and foams, watching carefully as it turns golden brown and releases that irresistible nutty aroma (this usually takes about 4 to 5 minutes). Toss in the sage leaves and let them sizzle until crispy—just about a minute. The sage will perfume the butter and become a crunchy, savory topping.
Step 3: Sauté the Garlic and Add Spice
Next, stir the minced garlic and red pepper flakes into the browned butter and sage. Let them cook for just 30 seconds, until you smell that deep, garlicky fragrance. This short sauté infuses the butter with even more flavor while keeping the garlic from burning.
Step 4: Toss Pasta with Sauce and Cheese
Add the drained pasta right back into the pan, along with the grated Parmesan and about 1/4 cup of the reserved pasta water. Tumble everything together using tongs, tossing until the sauce clings to the noodles and the cheese melts into a glossy, silky coating. If the pasta seems dry, add a splash more pasta water until you reach the perfect consistency.
Step 5: Season and Serve
Finish by seasoning generously with salt and black pepper, tasting as you go. Serve the pasta warm, topped with extra Parmesan and those crispy sage leaves you reserved. You’ll want to dive in immediately while it’s piping hot and the aroma is at its peak!
How to Serve One-Pan Brown Butter and Sage Pasta Recipe
Garnishes
The finishing touches make all the difference. I love to shower each bowl with a flurry of freshly grated Parmesan and sprinkle on a few extra crispy sage leaves. If you’re feeling fancy, a pinch of cracked black pepper or a drizzle of really good olive oil takes this One-Pan Brown Butter and Sage Pasta Recipe over the top.
Side Dishes
This dish is rich and satisfying on its own, but it pairs beautifully with simple sides. Try a crisp green salad with a tangy vinaigrette to cut through the butteriness, or serve with roasted or grilled vegetables for extra color and nutrition. Garlic bread or a rustic loaf of Italian bread is perfect for mopping up every last bit of sauce.
Creative Ways to Present
For a dinner party, twirl the pasta into neat nests using a carving fork and plate individually. Scatter extra sage leaves on top for a dramatic touch. Or, serve family-style in a large bowl, letting everyone help themselves—this always invites seconds! For a heartier meal, top with grilled chicken or sautéed mushrooms to complement the earthy, nutty flavors.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), store them in an airtight container in the refrigerator for up to three days. The flavors continue to meld and intensify, so a quick lunch the next day is extra delicious. Just be sure to cool the pasta completely before sealing it up.
Freezing
While this One-Pan Brown Butter and Sage Pasta Recipe is best enjoyed fresh, you can freeze portions if needed. Place cooled pasta in freezer-safe containers or bags, squeezing out as much air as possible. Freeze for up to one month. For the best texture, avoid freezing with extra garnishes—add those fresh when reheating.
Reheating
To reheat, transfer the pasta to a skillet over medium-low heat, adding a splash of water or a knob of butter to revive the sauce. Stir gently until warmed through. You can also microwave individual portions, but reheating on the stove helps preserve the silky texture of the brown butter sauce. Top with fresh cheese and sage to bring it back to life.
FAQs
Can I use dried sage instead of fresh?
Fresh sage leaves are ideal for this recipe because they crisp up beautifully and infuse the butter with a deep, herbal aroma. Dried sage won’t provide the same texture or vibrant flavor, but in a pinch you can use a small pinch for flavor—just skip the frying step.
What type Main Course
Fettuccine and spaghetti are both excellent choices, as their shape holds onto the sauce nicely. You can also try linguine, tagliatelle, or even short pasta like penne if that’s what you have on hand. Just adjust the cooking time as needed.
Can I make this recipe gluten-free?
Absolutely! Simply swap your favorite gluten-free pasta for the regular version. Keep an eye on the cooking time, as gluten-free pastas can vary in texture and may require a little more or less time to reach al dente perfection.
How do I make this dish creamier?
If you want a silkier, richer sauce, stir in a splash of heavy cream along with the pasta water when tossing everything together. This amps up the lusciousness without overpowering the brown butter and sage flavors.
Can I add protein to the One-Pan Brown Butter and Sage Pasta Recipe?
Yes! This pasta is a wonderful base for additions like grilled chicken, sautéed shrimp, or even crispy pancetta. Add your protein of choice at the end, just before serving, so it stays tender and juicy.
Final Thoughts
If you’re looking for a dish that’s as soothing as it is stunning, the One-Pan Brown Butter and Sage Pasta Recipe is the answer. With its nutty aroma, crispy sage, and silky cheese sauce, it’s pure comfort in every bite. Give it a try—you might just find yourself making it on repeat for cozy dinners, special guests, or anytime you need a little culinary magic in your week.
Print
One-Pan Brown Butter and Sage Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: One-Pan, Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Description
A simple and elegant one-pan Brown Butter and Sage Pasta that combines nutty browned butter with crispy sage leaves and Parmesan cheese for a flavorful Italian-inspired dinner.
Ingredients
Pasta
- 12 oz fettuccine or spaghetti
Sauce
- 6 tablespoons unsalted butter
- 12 fresh sage leaves
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup reserved pasta cooking water
Cheese and Seasoning
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Extra Parmesan and fresh sage leaves for garnish
Instructions
- Cook the Pasta: Bring a large skillet or sauté pan with salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Brown the Butter: In the same pan, melt the butter over medium heat, stirring constantly. Continue cooking until it foams and the color changes to a golden brown with a nutty aroma, about 4–5 minutes.
- Fry the Sage and Add Garlic: Add the fresh sage leaves to the browned butter and fry until crispy, about 1 minute. Stir in the minced garlic and red pepper flakes, cooking for an additional 30 seconds until fragrant.
- Combine Pasta and Sauce: Return the cooked pasta to the pan with the brown butter sauce. Add the grated Parmesan cheese and 1/4 cup of the reserved pasta water. Toss everything together until the pasta is coated in a silky sauce and the cheese has melted evenly.
- Season and Serve: Season with salt and black pepper to taste. Serve warm, garnished with extra Parmesan cheese and crispy sage leaves.
Notes
- Use freshly grated Parmesan cheese for the best melting and flavor.
- For a creamier texture, add a splash of heavy cream when combining the pasta with the sauce.
- This dish pairs wonderfully with grilled chicken or roasted vegetables for a complete meal.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 460
- Sugar: 2 g
- Sodium: 310 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 55 mg
