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.
|fresh sage leaves|
|garlic cloves, very thinly sliced|
|fresh pasta or dried pasta|
|salt and pepper||to taste||to taste|
|freshly grated parmigiano-reggiano|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.