Name: Maccheroni with Tomatoes and Sage (Maccheroni al pomodoro e Salvia)
Yield: Serves 4
Cuisine: Italian
Ingredients: ½ pound fresh tomatoes; 1 large bouillon cube; ⅓ cup freshly grated Parmigiano-Reggiano; 1 pound maccheroni (other tubular shapes are also good); Salt; 8–10 fresh sage leaves; Freshly ground black pepper; 5 tablespoons butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

About

This sauce is somewhat reminiscent of the flavors of a veal stew, even though the only meat present is a bouillon cube. A generous amount of butter and fewer tomatoes than in other tomato sauces give it a rich, sweet flavor. The sage is used whole and then discarded, scenting the sauce with its fragrance without dominating it.

Ingredients

½ pound fresh tomatoes
5 tablespoons butter
8–10 f

Method

Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
Peel the tomatoes and coarsely chop them.
Put 3 tablespoons of the butter and the sage leaves in a 12-inch skillet. Place over medium-high heat. After the sage leaves begin to brown, add the tomatoes and season with salt and pepper. Add the bouillon cube,