Brown Butter and Sage Pasta
Category:
Easy
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Ingredients
For 4 Servings
Recipe
- 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
- 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. - Enjoy!
- Recipe adapted from http://www.epicurious.com/recipes/food/views/fettuccine-with-brown-butter-and-sage-241121
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