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Spaghettini with the very best sage butter

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Ingredients for 2 servings:

  • 200 g pasta (e.g. spaghettini)
  • 10 leaves of sage, fresh
  • ¼ package butter
  • Water (salt water)

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

I love this recipe because it’s so quick, easy, and delicious. Since I always cook this recipe on the fly, the measurements are a bit of an estimate. Put the pasta water on the boil, and when it’s boiling, add salt and the pasta. Melt the butter in a pan and add the sage leaves. The butter can brown. When the leaves start to crisp, remove them. Be careful: they can burn quickly if you miss the right time. Pour the sage butter over the cooked pasta and divide the leaves evenly between both plates. (Freshly grated Parmesan cheese also goes well with the dish.)

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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