Wednesday, June 24, 2009

Butter and Sage Sauce

I have sage growing like gangbusters in my front yard, so tonight I made this simple pasta sauce recipe from Mario Batali. I paired it with pumpkin ravioli, and it was delicious! Very quick and simple, and the lemon juice gave it a bright, fresh flavor.


Pasta, of choice (I used pumpkin ravioli)
4 tablespoons butter
8 sage leaves
1/2 lemon, juiced
1/4 cup grated Parmigiano-Reggiano


While your pasta cooks, melt butter in a 12 to 14-inch saute pan and continue cooking until golden brown color ("noisette") appears in the thinnest liquid of the butter. Add sage leaves and remove from heat. Add lemon juice and set aside. Drain the pasta, but leaving some cooking water, and gently pour into saute pan and return to heat. Add the cheese, toss to coat and serve immediately.

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