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Sacchetti Pasta: 5 Irresistible Secrets to the Ultimate Dish

Plated sacchetti pasta with Parmesan and pine nuts in a cozy nook.
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Tender, cheese-filled sacchetti pasta meets nutty brown butter and crispy sage in this irresistible weeknight wonder. With only a handful of ingredients and under 30 minutes to make, this dish delivers rich, comforting flavors in every bite. Whether you’re feeding the family or treating yourself, this Italian-inspired recipe is simple, satisfying, and endlessly adaptable.

  • Author: Julia Hartman
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

Scale

  • 1 lb (450g) fresh or frozen sacchetti pasta (ricotta- or spinach-filled recommended)

  • 6 tablespoons unsalted butter

  • 10–12 fresh sage leaves

  • 1/3 cup grated Parmesan cheese (freshly grated)

  • Salt, to taste

  • Black pepper, to taste

  • Optional: 2 tablespoons toasted pine nuts

Instructions

  • Boil the Water: Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil over high heat.

  • 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.

  • 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.

  • 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.

  • Finish and Serve: Season with salt and black pepper. Plate the pasta, sprinkle with Parmesan and optional pine nuts, and serve immediately.

Notes

  • Pasta Options: If you can’t find sacchetti, tortellini or ravioli work beautifully in this dish.

  • Vegan Swap: Use plant-based sacchetti, vegan butter, and nutritional yeast instead of Parmesan.

  • Add Heat: For a spicy twist, add a pinch of red pepper flakes to the butter before the sage.

  • Extra Creamy: Stir in ¼ cup of heavy cream after the butter for a richer sauce.

Nutrition

Find it online: https://savordelish.com/sacchetti-pasta-recipe/