Butter and Fresh Sage Sauce

Makes enough sauce to cover 1 pound of pasta

Butter and Fresh Sage Sauce

Photo by

  • Prep Time


  • Total Time


  • Servings



  • sticks of butter, or more to taste

  • 10

    fresh whole sage leaves

  • ¼

    tsp freshly ground black pepper, or to taste

  • hot water, from the pasta-cooking pot

  • 1

    cup parmigiano-reggiano, grated


1. Melt the butter in the pan over medium heat, lay in the sage leaves and heat until the butter is sizzling gently. Toast the leaves for 1 minute or so. 2. Ladle in 1 cup of boiling pasta water, stir the sauce and simmer for about 2 minutes and reduce liquid by half before adding pasta. Grind the black pepper directly into the sauce. 3. Keep the sauce hot over very low heat, return to a simmer just before adding pasta. 4. Finish cooked pasta and sauce in the skillet. Off the heat, toss in the cheese just before serving.


Facebook Conversations