This quick sage pasta recipe is a comfort dish that requires just a few ingredients. I am always looking for ways to enhance easy recipes with herbs without spending too much time in the kitchen. With fresh herbs, you can create a flavorful and satisfying dish that will impress you.
While I enjoy sipping sage tea to elevate my mood and memory, aromatic sage oil is an excellent addition to my kitchen cabinet. Since I discovered sage butter sauce, I cannot stop making this sage and parmesan pasta.
The crispy sage leaves fried in butter with roasted garlic and pimento are hard to resist. This pasta dish is a delicious and aromatic dish that can be a simple yet satisfying weeknight meal or an impressive dish for entertaining guests.
The effects of sage
Sage is a herb with a strong, earthy flavor that can add depth and complexity to recipes. Some of the effects of sage in recipes include enhancing the overall flavor profile, adding a savory or umami taste, and providing a distinctive aroma. This herb can also complement other ingredients, such as butter, cheese, and meat. In addition, it has been used in traditional medicine for its potential health benefits, such as improving memory and reducing inflammation.
- Fresh sage – For best results, use fresh sage leaves. However, you can also use dried, but the flavor will differ. Dried sage has a more intense, concentrated flavor and a slightly bitter taste. To use dried sage in this recipe, substitute one teaspoon of dried herb for every tablespoon of fresh.
- Unsalted butter – using unsalted butter allows for better control over the salt content and a more delicate flavor that won’t overpower the sage.
- Garlic cloves
- can pimento
- parmesan cheese freshly grated
- fresh tagliatelle
- Salt and Pepper to taste
Quick pasta recipe with brown butter, parmesan and sage
First step – Peel and chop the onion and garlic.
Melt the butter in a large skillet over medium-low heat. Add onion and garlic, and cook for 5 minutes until softened.
Second step – add sage and pimento
Chop the sage leaves into fine pieces using a sharp knife or mandala. Drain and rinse the canned pimento and cut it into small pieces. Add it the chopped sage to the frying pan. Continue cooking for another three minutes. Until the butter turns golden brown. Don’t walk away from the pan; changing it from golden to brown butter sauce takes just seconds. We don’t want the burnt butter.
Third step – Cook the pasta
in the meantime, cook the pasta over medium heat in a pot of salted water until the pasta is perfectly done according to the package. Drain the pasta thoroughly and reserve 1/2 cup of the starchy cooking liquid. Add a few splashes of pasta cooking water to a sauce and bring it to simmer over the highest possible heat to allow emulsification of the sauce.
Fourth step – serve it
To serve it, add the pasta to butter and sage pasta sauce. Sprinkle with freshly grated parmesan, garnish with fragrant sage leaves, and serve immediately.
Hint: I like to make fried sage leaves by roasting them in butter so they are crispy before garnishing. You may also add roasted walnuts.
- Pasta – use rigatoni or penne in place of tagliatelle.
- Sauce consistency – to thicken the sauce add diced mozzarella cheese to the sauce at the end of cooking. It should melt softly when tossed with the hot pasta.
- Vegetarian – for the vegetarian version, replace butter with olive oil.
Variations of butter pasta dish
- Pasta with Sage butter recipe – a simple yet flavorful dish made by sautéing sage in butter until the butter turns brown and then tossing it with pasta.
- Adding cream to a sauce makes it creamy and softer. If you like creamy pasta, consider this Penne al Salmone.
- Give it some spicy kick with this hot honey sauce.
- Sage pesto pasta – a twist on traditional pesto, made with sage leaves, pine nuts, parmesan cheese, garlic, and olive oil, and then add pasta.
- Stir in lemon juice and zest to the sage and butter sauce, and then toss it with pasta.
- sauté mushrooms with sage and garlic, and then toss it with pasta.
- Garnish it with this green herb oil to add color and flavor.
- Large pot or saucepan – pasta cooks better when it has plenty of room, so choose a large saucepan to boil the spaghetti.
- Large frying pan – Choose one large enough to toss the pasta with other ingredients.
- Colander – to drain the cooked pasta, you will need a colander.
- Tongs – they are best for serving pasta. Spoons will work, too, if you don’t have tongs.
- Parmesan grater – for getting freshly grated parmesan when the pasta is served.
Regrettably, this butter pasta does not fall under the category of meals with an enhanced flavor the day after. However, you can store the leftovers in the refrigerator for a maximum of two days, if you keep them in an airtight container. Then, to reheat the leftovers, you can use a microwave.
Tips for success in making this sage pasta:
- Use fresh sage: Fresh sage is more flavorful than dried and will give your pasta a more vibrant taste. You can find fresh sage in most grocery stores or grow it yourself.
- Cook the pasta al dente: To get the perfect texture, make sure to cook the pasta al dente, which means that it is cooked through but still firm to the bite. Follow the cooking time on the package but test it a few minutes before the end of the cooking time to ensure that it’s cooked just right.
- Add parmesan cheese: Grated parmesan cheese adds a savory note to the dish and complements the flavors of the sage and pasta. Add it generously on top of the pasta just before serving.
- Add starchy pasta water to the sauce as you toss it with the pasta. Cooking water has the starch to keep the emulsion stable.