Over the last couple of months, I’ve noticed a lot of foodies cooking with sage on Instagram. This herb has been a staple in my home for fragrance but consumption? Not so much. The thought of the taste of sage kind of grossed me out, to be honest. Peer pressure finally got the best of me, so I bought a fresh pack of sage from my local market.
Once I opened the up the baggy, I was hit with the powerful aroma. While I was searching for pasta recipes, I came across a Mario Batali Butter & Sage recipe with fantastic reviews. Chef Batali can do no wrong in my eyes, so if he loves it, I automatically do, too.
I actually made this dish about 8 hours ago. It was so delicious that I had to share with you all ASAP. The best part? I even messed up so you guys won’t make the same mistakes as me.
First rule: Don’t be a fancy pants know it all. Follow the instructions, even if it sounds plain and you’re a garlic lover that thinks most people’s style of cooking is basic. I didn’t see garlic in the recipe and was offended. How could he? My first sauce batch started with olive oil, garlic and butter. It failed because the garlic was overcooked, no bueno. At this point, I was starving and had to feed people so I figured I’d follow each and everything instruction.
Seriously, let go. Enjoy the journey.
This was the perfect fall pasta, totally mind blowing, next level stuff. Such a crowd pleasure. The sage didn’t taste like the smell of sage, if that makes any sense. It was savory, woody and peppery. This is something I’m going to crave every single day, watch. Last thing, I used gluten free pasta, so everyone can enjoy this!
- Your favorite pasta
- 8 sage leaves
- 4 tablespoons of butter
- 1/2 lemon
- 1/4 cup of Parmigiano-Reggiano
- 1 teaspoon of crushed red pepper
- Cook your pasta per instructions.
- As your pasta cooks, melt butter over medium heat.
- Continue to cook until golden brown, which becomes the thinnest liquid of butter.
- Add sage leaves.
- Remove pan from heat.
- Add 1/2 lemon juice.
- Set aside.
- When your pasta is done, reserve about 1/4 a cup of the pasta water.
- Drain pasta.
- Add the reserved pasta water to the pan, return to heat.
- Toss the pasta in the pan.
- Coat pasta.
- Serve immediately.