Name: Herb Sauce for Pasta (Salsa alle Erbe)
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup heavy cream; 1½ tablespoons minced parsley; 1½ tablespoons chopped basil; Freshly ground pepper; 1 tablespoon rosemary; 1 tablespoon minced sage; 4 ounces (1 stick) sweet butter

Preparation info

4
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

This sauce goes well with meat-filled tortellini, cheese-filled tortelloni, or tagliatelle. Do not even attempt Salsa alla Erbe if fresh herbs are not available.

Ingredients

4 ounces (1 stick) sweet butter
1 tablespoon rosemary

Method

Start cooking the pasta. Five minutes before the pasta is al dente, melt the butter in a large saucepan. Add the herbs and let them flavor the butter for 3 minutes over a very low flame. Then pour in ⅓ cup of the cream and let the sauce heat gently over the flame. By now the pasta should be done. Drain it and add it to the sauce. Combine well and then add the rest of the cream. Briefly turn up