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Brown Butter and Sage, the way we make it in class

The sauce from the gentlest class on the calendar. Four ingredients, ten minutes, and it turns any fresh pasta into dinner.

Ingredients

Serves 4 · 10 minutes

  • 8 tablespoons unsalted butter
  • 12 fresh sage leaves
  • Flaky sea salt
  • Fresh pasta for four, cooked and drained, a cup of the water saved
Method
  1. Melt the butter in a wide pan over medium heat and let it foam. Keep swirling. When the foam settles and the solids at the bottom turn the color of a hazelnut, it is done. Pull it off the heat.
  2. Drop in the sage. It will crackle and crisp in a few seconds.
  3. Add the pasta and a splash of the water and toss until it shines. Salt, taste, salt again.

Learn it in person: Little Pasta Makers, Butter and Sage.