Pasta With Butter, Sage And Parmesan
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- Salt and freshly ground black pepper
- 1pound cut pasta, like ziti
- 2tablespoons butter
- 30fresh sage leaves
- 1cup or more freshly grated Parmigiano-Reggiano
Nutritional analysis per serving (4 servings)
642 calories; 18 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 91 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 29 grams protein; 447 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
- Step 2
Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
- Step 3
When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add ¾ cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
- Step 4
Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.
Private Notes
Comments
I fried the sage separately and then added it to sautéed onion and garlic before putting the pasta in. Adding a little lemon zest and sprinkling toasted panko bread crumbs on top takes this to a whole other level.
I have been making this for about 15 years ever since I first saw the recipe in the Times and it has always been a big hit. I use more than 30 sage leaves, 40-60 depending on size. While this is great as written, I sauté 3/4 lb of Italian sausage (hot or sweet and always the patties) wipe out the pan when browned and add the butter (increased for the additional sage leaves) and then the sage. Then add the sausage back in just before adding the reserved water. So easy, quick and fabulous!
I would take the sage leaves out next time before i put past in and put them on top of pasta as they became mushy stuck with cheese
Excellent recipe. Cooked exactly as described. Will add this into my regular rotation. Next time I will add more sage.
So beautiful and satisfying. I was growing very large sage leaves in my garden and wanted a recipe to highlight their robust savory flavor. I remembered years ago at a restaurant in SF I had a sage pasta dish that was elegant and savory. I turned to the NYTImes Cooking and found this. This is it! Oh my, so satisfying. I did use a bit more butter, and a bit of garlic, and gently added very finely shredded parmesan. Perfect.
What is the corresponding weight of the 1 cup of freshly-grated parm? According to a different NYT recipe (meatballs) it would be 4 oz. Seems a lot?
@Gregg Favalora UPDATE: I went with 2-3 oz of finely grated parm (which prior to cooking looks like a several-cup fluffy heap) and the result was fantastic.
Advertisement