Brown Butter Sage and Parmesan Pasta. Cook pasta until it is tender, but not quite done. Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Melt the butter in a small saucepan over low heat.
Cook the pasta until it is tender but just short of the point at which you want to eat it.
Meanwhile, place butter and olive oil in a saucepan large enough to hold the cooked pasta; turn the heat to medium and add the sage.
Cook until the butter and oil begin to brown and the sage shrivels.
You can cook Brown Butter Sage and Parmesan Pasta using 8 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Brown Butter Sage and Parmesan Pasta
- It's 1 Package of Short Pasta (Rigatoni, Penne, Rotini).
- It's 20 of Sage Leaves.
- You need 1 Stick of Salted Butter.
- You need 1 Cup of Parmesan cheese, shredded.
- Prepare of Salt & Pepper.
- It's 3 of Garlic Cloves, peeled.
- You need 1/4 Cup of Capers.
- It's of Chili Flakes (optional).
Immediately add it to the butter-sage mixture, and raise heat to medium. Add veal stock to brown butter. Add the cooked pasta to the skillet and toss with the brown butter. Stir in the cheese until melted.
Brown Butter Sage and Parmesan Pasta instructions
- Cook the pasta according to the package in salted water..
- While the pasta is cooking prepare the brown sage butter. In a small saucepan add the butter, sage, and garlic. Let the butter melt and the sage to start crisping (about 3-4 minutes). Keep an eye on it because butter burns quickly. Once ready, strain the garlic and sage. Chop the sage and mash it with the garlic. Smash the garlic with a fork until it becomes a paste..
- When the pasta is ready, drain and add the butter and sage. Mix well and season with salt and pepper..
- Transfer to a bowl and top with the Parmesan and chili flakes. Enjoy!.
For the sage browned butter: Melt the butter over medium heat in a large saute pan. Add the pasta and Parmesan to the skillet and use tongs to toss together until the pasta is evenly coated with the brown butter and cheese. Add the reserved panko, lemon juice, and parsley and toss to combine. Add the pasta to the skillet, and stir to combine, being sure to evenly coat the pasta with the brown butter. Top with the breadcrumbs and Parmesan and divide among bowls.