Making Emulsified Sauces for Pasta

A simple traditional sauce may be made by melting butter with whole herbs, such as sage, thyme, or marjoram. The drained pasta is added to the skillet with a few tablespoons of its cooking liquid. Cook, swirling the pan, until the pasta has absorbed the flavor of the sauce and the sauce has reduced and thickened slightly around the pasta. Once the emulsion has been achieved, the sauce must not be boiled or it will separate.