Ingredients
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1 lb (450g) fresh or frozen sacchetti pasta (ricotta- or spinach-filled recommended)
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6 tablespoons unsalted butter
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10–12 fresh sage leaves
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1/3 cup grated Parmesan cheese (freshly grated)
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Salt, to taste
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Black pepper, to taste
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Optional: 2 tablespoons toasted pine nuts
Instructions
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Boil the Water: Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil over high heat.
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Cook the Sacchetti: Gently add the sacchetti pasta to the boiling water. Stir occasionally to prevent sticking. Cook for 4–6 minutes or until the pasta floats. Reserve ½ cup of pasta water, then drain.
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Make the Brown Butter Sage Sauce: In a large skillet over medium heat, melt the butter. Let it bubble and turn golden, stirring occasionally, for about 3–4 minutes. Add the sage leaves and let them crisp for 30 seconds.
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Toss the Pasta: Add the drained sacchetti to the skillet. Gently toss to coat with the sauce. Add a splash of reserved pasta water if it seems dry.
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Finish and Serve: Season with salt and black pepper. Plate the pasta, sprinkle with Parmesan and optional pine nuts, and serve immediately.
Notes
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Pasta Options: If you can’t find sacchetti, tortellini or ravioli work beautifully in this dish.
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Vegan Swap: Use plant-based sacchetti, vegan butter, and nutritional yeast instead of Parmesan.
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Add Heat: For a spicy twist, add a pinch of red pepper flakes to the butter before the sage.
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Extra Creamy: Stir in ¼ cup of heavy cream after the butter for a richer sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate (about 1/4 of total recipe)
- Calories: 480
- Sugar: 2g
- Sodium: 310mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 75mg