FETTUCCINE WITH BROWN BUTTER AND SAGE

By Silvermama

This goes well with veal or chicken marsala.

Ingredients

• 1 8.8 oz pkg dried egg fettuccine
• 4 1/2 tbs butter
• 20 sage leaves
• 2 tbs beef broth
• 2 1/2 tbs chicken broth
• 5 tbs grated Parmesan cheese
• + additional for serving

Preparation

Step 1

Cook pasta in boiling salted water al dente. Reserve ½ cup liquid.

Melt butter in heavy skillet over med-low heat. Add sage and cook until edges curl and butter is dark amber, about 6 min. Transfer sage to paper towels. Add broth to browned butter.

Add pasta and 5 tbs grated cheese to brown butter mixture; toss to coat, adding reserved liquid by tsp-fuls if dry. Season w/salt/pepper and serve w/sage leaves.

Optional - Mix in sauteed ½ inch cubes of butternut squash.