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Browned Butter Sauce with Herbs

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This sauce is best paired with Fettuccine.

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Browned Butter Sauce with Herbs 1 Picture

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

Details

Servings 4

Preparation

Step 1

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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