Browned Butter Sauce with Herbs

This sauce is best paired with Fettuccine.
Photo by Tonya S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 6

    Tbsp butter

  • 1/2

    tsp salt

  • 1

    tsp chopped fresh sage

  • 2

    Tbsp heavy cream

  • 1/2

    cup grated parmigiano-reggiano

  • 1

    Tbsp chopped fresh rosemary

  • 1

    Tbsp sage

  • 2

    Tbsp chopped fresh basil

Directions

Toss this sauce with 1 pound cooked pasta. 1.In a small saucepan, melt butter and salt over medium-low heat. Add 1 teaspoon chopped fresh sage and cook, stirring often, until the butter begins to brown, about 5 minutes. Stir in heavy cream and remove from the heat. Add grated cheese, rosemary, 1 Tbsp sage and basil when tossing with pasta. For a sweeter, mellower sauce, cook chopped onions until softened in a combination of extra-virgin olive oil and butter for your base. For a more pungent sauce, cook finely chopped garlic in extra-virgin olive oil until just golden. Chop all ingredients into even, bite-size pieces or smaller. For egg pasta dishes, reduce the sauce less, as egg pastas will absorb some of the liquid.

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