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Tagliatelle with Butter and Sage
Tagliatelle al Burro e Salvia
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2009
Sometimes the simplest sauces really are the best. This sauce is what is traditionally used with filled pastas such as tortelloni filled with spinach, Swiss chard, or ricotta and parsley. A good-quality egg pasta is essential here, the ideal, of course, being homemade.
Ingredients
10–12 sprigs 6 tablespoons - Salt
Method
- Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
- Coarsely chop the sage leaves. Put the butter and sage in a small saucepan, season with salt, and place over low heat. Remove from the heat as soon as the butter begins to brown.
- When the water for the pasta is boiling, add about 2 tablespoons salt, add t
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