James Peterson

Pasta with Butter and Sage

Fettuccine con Burro e Salvia

Preparation info

  • Yield:

    6

    Pasta-course

    • Difficulty

      Easy

Appears in

top 1000Sauces: Classical and Contemporary Sauce Making

Sauces

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.

Ingredients

unsalted butter 6 oz

Method

  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