If you have access to fresh sage, butter and pasta you can make this easy dinner of spaghetti with browned butter and sage.
Quick. Fresh. Delicious. What could be better?
Yes, my friends, this is a classic Infatuated Foodie quick, fresh & delicious recipe. Although I didn’t invent it, if you like pasta now and then as I do, this is one of those things that just work.
And it works so well it’s a food marriage.
The sauce can be knocked up quickly, so it makes a great easy and family friendly meal after work, after gym or any time you want to eat home made but simply can’t be bothered. While it’s great just as it is, I’ve added a few variations in the notes below the recipe. I say after the gym, because let’s face it, there’s a fair bit of butter involved. And after you add carbs to that – well, you probably don’t want to make it too often.
The browned butter is a technique you can go back to any time. French recipes also call for it, although in France it’s known as Beurre noisette – or hazelnut butter. It doesn’t have hazelnuts in it, but the colour goes a gorgeous gold, the colour of these delicious roasted nuts. Plus, the flavour is somewhat nutty when perfectly browned.
While proper beurre noisette has a specific technique to separate the milk solids and fats, I tend to just bung it in a pan and let it heat through until the colour turns. Add sage leaves and fry them up for a couple of minutes and they turn wonderfully crisp while flavouring the butter.
It goes with …
This sauce is so good you can serve it with more than just spaghetti. Try tossing gnocchi through the butter and sage, or pour it over a poached chicken breast fillet. It also works wonderfully with filled pastas like tortellini or ravioli.
As always, happy cooking!
Like this recipe? Here are more pasta recipes to try.
It’s home-made and fresh, my Pasta Verde is tinged with green from fresh spinach, steamed and mixed through the dough. Served with roasted cherry tomatoes and asparagus, it’s a delicious, healthy meal.
Brown butter and sage works beautifully with fresh pasta as well as dried pasta. If you’ve never made it before, here’s a recipe for fresh egg pasta. It’s wonderful plain with sauce, or you can use it as filled pasta too.