Pasta with sage
5 servings
20 minutes
We continue to experiment with fresh sage from our garden. Its unobtrusive spice in contact with butter and gluten is enhanced many times over. A very delicate and at the same time elementary recipe. Actually, it includes only three listed ingredients. But it is extremely important to prepare the creamy sauce correctly, observing all the subtleties (more about this in the text of the recipe). And do not use extraneous strong notes like other herbs, rosemary or thyme. Even freshly ground pepper should be added sparingly. Otherwise, you will ruin all the subtle settings of this classic Italian dish.
1
Divide the butter into three parts, putting one of them in the refrigerator.
- Butter: 60 g
- Butter: 60 g
2
Tear the leaves of the sage down to the base.
- Sage leaves: 15 pieces
3
Cook the pasta in a large amount of salted boiling water for exactly one minute less than the package indicates (that is, more to a duro state than al dente).
- Salt: to taste
4
While the pasta is boiling, melt one part of the butter in a pan, add sage and sauté it, but not until brown — the sage should remain dark green.
- Butter: 60 g
- Sage leaves: 15 pieces
5
Add the second part of the oil to the pan, melt it, but do not let it boil or bubble.
- Butter: 60 g
6
Pour a little of the water used to cook the pasta into the pan. Stir vigorously until it reaches an emulsion.
- Pappardelle: 240 g
7
Put the pasta in the frying pan and mix well with the oil.
- Pappardelle: 240 g
- Butter: 60 g
8
Leave on the heat for another minute for the pasta to absorb the oil and the aroma of sage.
- Sage leaves: 15 pieces
9
Remove the pan from the heat and stir in the remaining cold butter into the pasta with vigorous bottom-up movements.
- Butter: 60 g
10
When the butter melts, sprinkle the pasta with freshly ground black pepper, plate it, and serve with Parmesan.
- Ground black pepper: to taste
- Parmesan (Parmigiano Reggiano): to taste