Minimal ingredients, so, so tasty. Reminds me of one of my favorite dishes in Italy!
Butter and Sage Sauce
Equipment
- 1 large sauce pan around 3 quarts will work
- 1 small sauce pan 1 quart in size
Ingredients
- 5 Tbsp unsalted butter
- 8 fresh sage leaves
- 1 tsp lemon juice
- Kosher Salt
- 10-12 oz fresh filled pasta Ex., Rana Italian Sausage Ravioli
Instructions
- In the small sauce pan, melt the butter until it stops foaming – this should take around 4-5 minutes. Add sage leaves, and cook for 2 minutes, flipping them over once. Remove from heat and add lemon juice to stop the butter from cooking more.
- Meanwhile, cook pasta in large pot, according to package directions, being sure to add enough salt to the water to make it taste like the ocean. Yes, that much. Don't be shy. Drain the pasta, retaining about ¼ c of the pasta water.
- Toss the butter and sage with the pasta, adding a little bit of water if desired. Enjoy!
In early summer, I did my normal thing of wishing that I have a greener thumb than I actually do, went to a garden store, and BOUGHT ALL THE PLANTS.
Well, not all of them, but a bunch of flowers, and a few herbs. Specifically, rosemary, mint, and sage. I had no hope of actually keeping them alive. I’m kind of a serial killer when it comes to herbs. This time, the squirrels tried to murder them, but instead got distracted by the birdfeeders nearby. Somehow, magically, all three of those plants survived, and now they’re repotted and living successfully in my house!
I can’t take the credit for their survival inside the house – that’s all MM. He’s basically keeping all of our houseplants alive. Which has me worried whenever he has to go on a business trip. So much pressure…
In any case, the sage plant is massive:
Which somehow reminded me of the sage and butter sauce I’ve had in Rome almost every time we’ve visited – that shouldn’t be too difficult to make, right? Surely it’s only butter and sage… Still, those crafty Italians might be sneaky and put something in that I’m not expecting, just to make it all their own. So I headed to my handy-dandy Marcella Hazan cookbook to see if she’d have the ratios I need.
Sure enough, she gave me a starting point – I added the lemon juice, which made all the difference for us. I’ve also tried a couple of the Rana filled ravioli, and the Italian Sausage version goes with this sauce exceptionally well. Try it yourself for a yummy, simple meal that you could throw together in less than 15 minutes!
Enjoy!
