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
Scale
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
