Pasta with sage butter

Ingredients for 4 servings:

• 500 g spaghetti or other pasta
• 2 bunches of sage
• 2 shallots
• 2 cloves garlic
• 250 g butter
• 8 tbsp, heaped Panko
• 75 g Parmesan
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel the shallots and garlic, dice, and finely chop. Trim the thick ends of the sage stems and chop the leaves and stems into small pieces. Coarsely grate the Parmesan or finely slice it using a truffle slicer. Heat 50g of butter in a pan, then add the shallots, garlic, and sage one after the other and sauté. The shallots should become translucent and the sage slightly crispy. When translucent, remove the pan from the heat, transfer the shallots, garlic, and sage to a bowl, and set aside. Add 175g of butter to the pan and return it to the stove. Do not overheat; make a golden-brown nut butter. Stir regularly and do not leave it alone. At the same time, boil the pasta water, add plenty of salt, and cook the pasta according to the package instructions or according to your experience. In a second pan or saucepan, heat the remaining 25g of butter and, when it’s at the right temperature, toast the panko breadcrumbs until golden brown. Just before the pasta is cooked, add the sage and shallot mixture to the nut butter, heat briefly again, and season with salt and pepper. Drain the pasta. Place a portion of pasta on each plate, spread 2-3 tablespoons of sage butter on top, scatter panko breadcrumbs on top, if desired, and sprinkle with Parmesan cheese.