There's just something so comforting about a pasta recipe, especially when it comes together in just minutes, and requires only four ingredients. We make brown butter the main character in this pappardelle pasta with brown butter and sage sauce.
My favorite go-to meal will always be a pasta dish. I've got a slew of them on my site, like my pesto tortellini, easy baked ziti recipe, or who can forget about my quick and easy creamy spinach pasta?
Pasta is an essential part of my website, whether it's as an appetizer like my caprese pasta salad or pairing a simple buttered noodle with my chicken francese, pasta is life!
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Recipe Variations
I like to eat this recipe as is, without any added protein or other veggies, but here are some other recipe variations that I think you'll really enjoy:
- Protein: Add some sauteed chicken, shrimp, or even salmon to this dish for added protein.
- Veggies: Toss in cherry tomatoes, charred broccoli, or butternut squash.
- Nuts: Candied pecans or slivered almonds could be a nice texture addition.
Trusted Tips and Key Reminders
- If you don't want to strain the pasta in the sink, you can use a spider spatula or a spaghetti spoon to ladle the pasta directly from the starchy water into the brown butter itself.
- Use enough butter to coat the pasta, so if you need more butter after you brown the butter, throw in another tablespoon directly into the drained pasta.
- Cook the pasta to al dente so that the pasta does not fall apart when tossed together with the butter and sage.
The Ingredient List
- Pappardelle Pasta - I don't typically choose a longer pasta because I prefer a short cut pasta, but pappardelle felt perfect for this sauce, and it was in fact quite fabulous.
- Brown Butter - I'll walk you through exactly how to make the brown butter in the steps below, and in the recipe card.
- Sage - a few sage leaves added to the brown butter gives the butter and even more earthy, herby flavor.
- Parmesan - who doesn't love parmesan cheese in their pasta?!
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Step by Step Process Photos
For the brown butter: To a light-bottomed pan, such as stainless steel, add the stick of butter and turn flame on to a medium heat. The butter will melt down, then begin to sputter. Using a wooden spoon, consistently stir the butter on a medium heat, ensuring the solids do not burn at the bottom.
Let the butter start to brown; keeping an eye on the butter for 2-3 minutes. When you see the color change to a light or medium amber color, turn off the heat and remove the pan from the stove, then add the sage.
For the pasta: Bring a large pot of water to a boil, then cook the pappardelle until al dente and according to instructions on the package. Drain and add back to the pot.
Pour the brown butter and sage sauce into the pot, then pour in the parmesan cheese. Stir to combine, and serve.
Simple Swaps and Substitutions
- Pasta: Swap out the regular pasta for your favorite gluten free or protein pasta! You also don't. have to use pappardelle here, if you prefer linguini, spaghetti, or even shells, do what works for you!
- Butter: If you're vegan, or allergic to dairy, you can opt for a vegan-friendly alternative, although I have never browned a vegan-friendly butter before, so I cannot fully attest to how this will work. From my reading and research, I've read that Miyoko's has a great vegan butter that browns!
- Sage: You don't really need the sage in this, I like it as it adds a pop of green and bit of an earthy flavor, but feel free to omit if it's not your thing.
Frequently Asked Questions
All leftovers can be placed in a tightly sealed tupperware and placed directly in the fridge. This recipe is also freeze friendly, so if you want to make this dish for another day, simply prep the veggies and pasta, place into a tupperware and into the freezer it goes. When ready, you can defrost the pasta in the fridge and warm up in the microwave, or in a pan.
Spruce up the flavor by adding in some sun-dried tomatoes or red pepper flakes for added heat. You could also toss in some shrimp, grilled chicken, or breaded chicken cutlets.
Hungry for More?
Here are some other drool-worthy recipes to round out your meal prep for the week:
Pappardelle Pasta with Brown Butter and Sage Sauce
Equipment
- 1 large pot
- 1 medium frying pan light bottomed
- wooden spoon
- tongs
- strainer
Ingredients
- 1 stick butter salted or unsalted
- 1 pkg pappardelle pasta
- fresh sage leaves approx 5 or 6
- 3 tablespoon parmesan cheese
Instructions
For the Brown Butter
- To a light-bottomed pan, such as stainless steel, add the stick of butter and turn flame on to a medium heat. The butter will melt down, then begin to sputter.
- Using a wooden spoon, consistently stir the butter on a medium heat, ensuring the solids do not burn at the bottom. Let the butter start to brown; keeping an eye on the butter for 2-3 minutes.
- When you see the color change to a light or medium amber color, turn off the heat and remove the pan from the stove, then add the sage.
For the Pasta
- Bring a large pot of water to a boil, then cook the pappardelle until al dente and according to instructions on the package. Drain and add back to the pot.
- Pour the brown butter and sage sauce into the pot, then pour in the parmesan cheese. Stir to combine, and serve.
Inez says
This dish, wow! We added your chicken cutlets to the pasta and it was such a home run. We loved it and will make it over and over.
Angie says
This recipe was just so easy to make and the brown butter was delicious over the pasta. I think I’ll add some sausage to it next time, but this dish is very yummy!