with Sage Brown "burnt"Butter
Ingredients:
8 ounces (225g) pasta of your choice (such as fettuccine, tagliatelle, or gnocchi)
1/2 cup (1 stick) unsalted butter
10-12 fresh sage leaves
1/4 cup grated Parmigiano-Reggiano cheese, plus extra for serving
Salt, to taste
Freshly ground black pepper, to taste
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Optional garnish: Additional fresh sage leaves for garnish
Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.
If using fresh pasta or gnocchi, they will cook more quickly, so adjust the cooking time accordingly.
Once cooked, drain the pasta, reserving a small amount of the pasta cooking water.
Prepare the sage burnt butter
While the pasta is cooking, prepare the sage burnt butter. In a light-coloured saucepan or skillet, melt the unsalted butter over medium heat.
Once the butter has completely melted and begins to foam,
add the fresh sage leaves to the pan.
Brown the Butter: Allow the butter to continue cooking, swirling the pan occasionally, until it turns a golden brown colour and has a nutty aroma.
Be mindful not to let the butter burn, as it can transition quickly from browned to burnt. Once browned, remove the pan from the heat.
Combine the Pasta and Burnt Butter: Add the cooked and drained pasta to the pan with the sage burnt butter. Toss the pasta gently to coat it evenly with the burnt butter and sage.
Add Parmigiano-Reggiano: Sprinkle the grated Parmigiano-Reggiano cheese over the pasta and toss to combine. The residual heat from the pasta and burnt butter will help the cheese melt and create a creamy sauce.
Adjust Seasoning: Taste the pasta and adjust the seasoning as needed, adding salt and freshly ground black pepper to taste.
Serve: Divide the sage burnt butter pasta among serving plates. If desired, garnish with a few additional fresh sage leaves for a decorative touch.
Offer extra grated Parmigiano-Reggiano cheese at the table for those who wish to add more to their servings.
This Sage Burnt Butter Pasta is a simple yet elegant dish that showcases the rich, nutty flavour of the burnt butter and the aromatic essence of fresh sage. It is a delightful way to savour the flavours of this classic Italian-inspired dish.
I would love for my foodies to showcase their work , tag me in a post or email me your accomplished Photos of any of the above Recipes . These recipes each offer a unique and complex flavour profile while remaining approachable for home cooks.
Whether it is the aromatic and floral notes of the lavender honey glazed roast duck/Chicken , the umami-rich and delicate sous vide miso-glazed bream/salmon, or the luxurious and earthy sage browned "burnt" butter pasta each dish is designed to elevate the home dining experience. Enjoy the process of creating these culinary masterpieces and savour the delightful flavours they bring to the table.
- Muzamhindo is a young chef with seven years’ experience in a professional kitchen and has enjoyed the concept of food since the tender age of two. She studied at the South African Chefs Academy in Cape Town and the Culinary Arts Academy in Zimbabwe to become a level three advanced chef. Her specialties range from indigenous ingredients to fine dining, gourmet food, food health and food research and development. — ruwarashemuzamhindo@gmail.com.
