Pappardelle Pasta with Brown Butter and Sage Sauce
Let's add some flare to a typical pasta dish with this nutty, buttery brown butter and sage sauce tossed with pappardelle.
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.
Tried this recipe?Let us know how it was!