Tagliatelle with Butter and Sage

Tagliatelle al Burro e Salvia

Preparation info

  • Difficulty


  • Serves


Appears in

Giuliano Hazan's Thirty Minute Pasta

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

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.


  • 10–12 sprigs fresh sage
  • 6 tablespoons butter
  • Salt
  • 10 ounces dried egg tagliatelle (fettuccine or pappardelle are also good here)
  • Β½ cup freshly grated Parmigiano-Reggiano


  1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  2. 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.
  3. When the water for the pasta is boiling, add about 2 tablespoons salt, add the tagliatelle, and stir until all the strands are submerged. Cook until al dente. When the pasta is done, drain well and toss with the butter and sage and the grated Parmigiano-Reggiano and serve at once.