Pasta Butter and Sage

Pasta with butter and sage is a classic of Italian cuisine, simple and quick to prepare, but at the same time capable of conquering the palate with its rich and aromatic flavor.

Ingredients

• 320 g of pasta of your choice (for example, spaghetti, tagliatelle, or farfalle)
• 80 g of butter
• A bunch of fresh sage leaves
• Salt to taste
• Black pepper to taste (optional)
• grated Parmesan cheese (optional, to serve)

Preparation

1. Bring a pot of salted water to boil to cook the pasta.
2. In the meantime, melt the butter in a pan large enough to accommodate the pasta once cooked. Add the sage leaves and let them flavor in the butter over medium-low heat, taking care not to burn the butter.
3. When the butter is slightly golden and the sage leaves are crispy, turn off the heat. If you prefer, you can remove the sage to prevent its flavor from becoming too intense.
4. Cook the pasta according to the package instructions until it is al dente.
5. Drain the pasta, reserving some of the cooking water.
6. Transfer the pasta to the pan with the butter and sage and mix well to combine the ingredients. If necessary, add a little of the pasta cooking water to make the sauce creamier.
7. Serve the pasta immediately, optionally adding freshly ground black pepper and a generous sprinkling of grated Parmesan cheese.

Fun Fact

Although simple, this dish requires attention in preparing the butter and sage: the butter must turn hazelnut color without burning, and the sage must release its aroma without becoming bitter. This dish is excellent as a base that can be enriched with additions such as toasted walnuts or truffle shavings.