As we wind down the winter months here in Wisconsin and gear up for spring, I thought I would introduce one of those comforting dishes that is just perfect for fall or winter months. In my opinion, this dish can be served anytime of the year as it is not only super easy to make, but it just pleases you in every way. I’m talking about pasta with a sage and brown butter sauce.
We first planted sage a couple of years ago in our backyard. Not knowing much about the herb, I just figured that I would grow it, along with the mint, rosemary, and bay leaves, only to be used in the early fall months, especially sage. Little did I know that much like our mint that sprouts up with open arms every year ready to take over parts of my lawn, sage did the same darn thing. I liked that. Actually, I loved that. So as I looked at the sage, I knew that I wanted to make a super simple pasta dish for my wife, and myself for that matter. A dish so easy to make that you will be blown away by the comforting reward.
- 1/2 lb of Orecchiette pasta (or your favorite pasta)
- 3 tbsp unsalted butter
- 6 fresh sage leaves, minced
- 2 tbsp Grated Parmesan cheese, to your taste
- Pinch of salt
- Pinch of cracked black pepper
Begin by bringing a large pot of water to a boil. Add in the pasta, and cook for about 11 minutes.
During this time, make the brown butter sauce. To a skillet, add the butter and cook on a medium heat until the butter browns. This will take about 5 minutes or so depending on the burner. Once browned, add in the minced sage leaves, give a stir, and set it aside.
When the pasta is done cooking, add it to the skillet, stirring and tossing along the way. Add in the parmesan cheese, salt and pepper, and give it another good stir. The sauce will begin sticking to the pasta, making a nice rich brown butter pasta.
Add to your serving bowls, top with a bit more grated parmesan cheese, and garnish with a sage leaf.
It does not get any easier than that. Give this one a shot. It’s comforting to say the least! Hope you enjoy.