Pasta with Butter and Sage

Fettuccine con Burro e Salvia

Preparation info

  • Difficulty


  • Yield:



Appears in


By James Peterson

Published 1991

  • About

This simple but delicious pasta sauce shows off the combination of sage and garlic. The secret to success is that both the butter and garlic should be lightly browned before they’re tossed with the pasta.


unsalted butter 6 oz 175 g
fresh sage leaves 12 12
garlic cloves, very thinly sliced 4 4
fresh pasta or dried pasta lb or 1 lb 675 g or 450 g
salt and pepper to taste to taste
freshly grated parmigiano-reggiano


  1. Bring a large pot of salted water to a rapid boil for cooking the pasta.
  2. Heat the butter with the sage leaves in a small saucepan or sauté pan over medium heat. When the butter starts to froth, stir in the garlic.
  3. Cook the pasta in the boiling water while the butter is cooking. Drain when al dente.
  4. When the butter stops frothing, the garlic is pale brown, and light brown specks of coagulated milk solids appear along the bottom and sides of the pan, toss the butter, garlic, and sage with the pasta. Season with salt and pepper. Pass the Parmesan cheese at the table.