Indulge in the epitome of simplicity and flavor with our curated collection of pasta recipes featuring the classic trio of butter, sage, and Parmesan. Embark on a culinary journey where the richness of butter, the aromatic essence of sage, and the nutty complexity of Parmesan harmoniously intertwine to create dishes that are both comforting and elegant. From a quick and easy weekday meal to an impressive dinner party centerpiece, our recipes cater to every occasion and skill level. Discover the versatility of this flavor combination as we guide you through a range of pasta shapes, cooking techniques, and additional ingredients to elevate your culinary experience.
**Recipes:**
1. **Classic Pasta with Butter, Sage, and Parmesan:** Master the art of simplicity with this timeless recipe that showcases the harmonious balance of the three main ingredients. Learn how to expertly brown the butter and crisp the sage leaves, ensuring a flavorful and aromatic sauce that effortlessly coats each strand of pasta.
2. **Sun-Dried Tomato and Spinach Pasta with Butter, Sage, and Parmesan:** Elevate the classic combination with the addition of sun-dried tomatoes and spinach. The tangy sweetness of the tomatoes and the earthy flavor of the spinach add an extra layer of depth and complexity to the dish.
3. **Roasted Garlic and Mushroom Pasta with Butter, Sage, and Parmesan:** Experience a symphony of flavors in this recipe that incorporates roasted garlic and mushrooms. The caramelized garlic adds a hint of sweetness, while the sautéed mushrooms contribute an umami-rich savoriness that perfectly complements the sage and Parmesan.
4. **Creamy Chicken and Pancetta Pasta with Butter, Sage, and Parmesan:** Transform the classic trio into a decadent and satisfying meal with the addition of chicken, pancetta, and cream. The tender chicken, crispy pancetta, and creamy sauce create a luxurious and flavorful dish that is sure to impress.
5. **Butternut Squash and Sausage Pasta with Butter, Sage, and Parmesan:** Embrace the flavors of fall with this hearty and comforting pasta recipe. Roasted butternut squash and savory sausage add a delightful sweetness and smoky richness to the classic combination, creating a dish that is both satisfying and seasonal.
FRESH PASTA WITH PARMESAN BUTTER SAUCE
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the pasta: You can prepare the dough either using a stand mixer or by hand.
- Using a stand mixer: In the bowl of a stand mixer fitted with the hook attachment, add the flours and mix to combine. Add the eggs and mix on medium speed until the dough come together and forms a ball. If the dough is dry, add a little water, 1 teaspoon at a time. Reduce the speed to low and mix until the dough is smooth, about 6 minutes. Wrap the dough with plastic wrap or a damp towel. Let it sit at room temperature for about 30 minutes.
- By hand: On a wooden table or in a bowl, create a volcano shape with the flours. Then make a large hole in the middle. Break the eggs inside of the volcano. Whip the eggs with a fork to create a uniform color (until you can't see the difference between egg yolk and egg white). Then, little by little with the tips of your fork, start to incorporate the flour, starting from the center and moving out (never break or pass beyond the volcano). If the dough is dry, add a little water, 1 teaspoon at a time. When the mixture is uniform, use your hands and knead the dough until smooth. Wrap the dough with plastic wrap or a damp towel. Let it sit for about 30 minutes.
- Flour the table and roll out the dough until very thin (until you can just see your hands through the dough). For pappardelle, roll the dough up into a log, lightly flouring the dough as you roll it. Slice into about 1-inch-thick slices. Unroll the slices and lay out the strips flat onto a floured sheet tray until ready to cook.
- For the sauce: When ready to cook the pasta, bring a pot of water to a boil and add salt. Cook the pasta for 3 minutes.
- Meanwhile, in a pan, bring the vegetable stock to a simmer. Add the butter and cooked pasta. Season it with freshly milled black pepper and salt. At the very end, add the Parmigiano-Reggiano little by little, stirring it in as you go. Garnish with fresh herbs and more cheese.
FRESH FETTUCCINE WITH BUTTER, PEAS AND SAGE SAUCE
Provided by Alex Witchel
Categories easy, quick, pastas, main course, side dish
Time 30m
Yield Serves 5
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees. Over medium heat, melt 1/4 cup of the butter in a small saucepan. Add the sage leaves and cook until they are crisp. When the butter begins to brown, add the peas and cook, stirring, for 1 minute. Add 1/4 cup water, cover the saucepan and reduce the heat to low. Cook for 10 minutes. Season with salt and pepper to taste.
- Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, 2 to 3 minutes, drain well and toss with the remaining butter, 3/4 cup of the grated Parmesan and the pea-and-sage mixture. Transfer to an ovenproof dish and place in the oven for 5 minutes. Sprinkle with the remaining Parmesan.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 9 grams, Carbohydrate 57 grams, Fat 30 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 18 grams, Sodium 494 milligrams, Sugar 2 grams, TransFat 1 gram
TAJARIN PASTA WITH SAGE BUTTER
Use the richest fresh egg pasta you can find to recreate this speciality of Piedmont, Italy. The dish is incredibly simple to make, only needing 15 minutes
Provided by Elena Silcock
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 15m
Number Of Ingredients 6
Steps:
- Melt the butter in a frying pan. Add the sage leaves, then cook on a low heat until the butter turns nutty and smells biscuity. Scoop out the sage leaves and set aside. Add the stock and half the lemon juice, and whisk well.
- Bring a large pan of salted water to the boil. Tip in the pasta and cook following pack instructions, then use tongs or a spaghetti spoon to transfer it to the butter pan. Toss well, adding a spoonful of the pasta water if needed to loosen the sauce. Add extra lemon juice and seasoning to taste.
- Divide between warm pasta bowls and serve topped with the sage leaves, lots of black pepper and parmesan.
Nutrition Facts : Calories 458 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium
EASY FRESH PASTA WITH SAGE BROWNED BUTTER
This sauce sings, despite its simplicity. I love to experience flavor purity in excellent, if easy, food. It's all about the supporting cast -- butter, nutmeg, and balsamic -- working harmoniously to let the sage take center stage in the least diva-driven way.
Provided by Linda Miller Nicholson
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- For the fresh tagliatelle: Bring a medium stockpot of salted water to a boil.
- Combine the pasta flour and eggs in a food processor or the bowl of a standing mixer fitted with a paddle attachment and mix on low speed until a ball of dough forms. Continue to knead for 3 minutes, either by hand or in the mixer, so that the dough develops elasticity and silkiness. Dust the ball of dough with "00" pasta flour, seal it in plastic wrap and let it rest at room temperature for 30 minutes before rolling it out, if time allows (see Cook's Note). Alternatively, you can let the dough rest for up to 24 hours in the refrigerator. The color sometimes fades after that, although the dough is still usable for up to 3 days.
- For sheeting and cutting by hand, use a rolling pin to flatten the pasta sheet into an oval about 1/16-inch thick. Flour it generously with "00" pasta flour and roll it into a cylindrical tube from short end to short end. Use a chef's knife to cut the cylinder into 3/8-inch strips. Unroll and separate the strips into strands of tagliatelle.
- For sheeting with a pasta machine, sheet the pasta to about 1/16-inch thick, and cut into strips about 3/8-inch wide. On a pasta machine, this is about the third-thinnest setting on the sheeter and utilizes the tagliatelle cutter.
- If time allows, hang the pasta at room temperature for 30 minutes or until it feels leathery. If cooking immediately, generously dust the tagliatelle with plenty of semolina flour to prevent it from becoming gummy.
- Add the pasta and 1 tablespoon semolina flour to the large pot of boiling water and cook for 2 minutes.
- For the sage browned butter: Melt the butter over medium heat in a large saute pan. Continue cooking the butter until it turns a light golden brown, keeping a vigilant eye on it. Add the sage and continue cooking until the butter turns medium golden brown and smells nutty, about 2 minutes more. Remove the pan from the heat for 1 minute.
- Add the nutmeg and vinegar and return the pan to medium-high heat, stirring to combine. Immediately add the pasta water and Parmigiano and whisk until the cheese disappears and the sauce starts to thicken, about 1 to 2 minutes.
- Drain the pasta, toss the sauce with the pasta and serve immediately, topping each plate with additional cheese, if desired.
PENNE WITH BUTTER, SAGE, AND PARMESAN
This simple recipe makes a great accompaniment to grilled chicken. The quality of Parmesan really matters here; avoid the stuff in the green container for this preparation!
Provided by D. Todd Miller
Categories Penne
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil, and salt it. Cook the pasta until it is tender but just short of the point at which you want to eat it.
- Meanwhile, place butter and olive oil in a saucepan large enough to hold the cooked pasta; turn the heat to medium and add the sage. Cook until the butter and oil begin to brown and the sage shrivels.Turn heat down to low.
- When pasta is almost done, scoop out a cupful of the cooking water and set aside. Drain the pasta, immediately add it to the sage mixture, and raise the heat to medium.
- Add 1/2 cup of the reserved water, and stir. Cook about 30 seconds or until some of the water is absorbed and the pasta is perfectly done.
- Stir in the cheese until the sauce becomes creamy. Thin it with a little water if necessary.
- Season liberally with pepper, and salt to taste.
Nutrition Facts : Calories 545.3, Fat 14.1, SaturatedFat 6.1, Cholesterol 22, Sodium 368, Carbohydrate 91, Fiber 12.5, Sugar 0.2, Protein 16.1
PASTA WITH CRISPY SAGE AND MISO BROWN BUTTER
The ultimate mashup! A magical pasta sauce with miso paste and brown butter. Works with any shape of pasta.
Provided by Stefan W
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, saving 1 cup of pasta cooking water.
- Meanwhile, heat olive oil in a skillet over medium heat and cook shallots until softened, about 8 minutes. Remove all from heat and set aside.
- Melt butter in the same skillet until it foams. Add sage leaves, reduce heat slightly, and cook until butter is browned and sage is crispy, about 3 minutes. Remove from heat and take out sage from the butter. Set aside.
- Whisk miso paste into the browned butter immediately. Add a splash of preserved pasta water, shallots, Parmesan cheese, and lemon juice. Season with salt and pepper.
- Serve with a drizzle of olive oil and top with crispy sage and Parmesan cheese.
Nutrition Facts : Calories 497.6 calories, Carbohydrate 49.1 g, Cholesterol 62.2 mg, Fat 27.9 g, Fiber 2.4 g, Protein 13.1 g, SaturatedFat 15.2 g, Sodium 625.6 mg, Sugar 2.9 g
PASTA WITH BROWN BUTTER AND PARMESAN
Sometimes you just want a big bowl of pasta with butter and Parmesan. Starchy, silky and salty, it's always good - and practically foolproof. To make it a little more grown up, just take it one step further: Brown the butter. When you slide the butter into the skillet, let it cook until the milk solids turn a toasty brown. It adds a rich, nutty flavor that makes the dish a bit more sophisticated with very little extra work.
Provided by Ali Slagle
Categories easy, quick, weekday, pastas, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta to boiling water and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta, but don't shake it fully dry.
- In a skillet or Dutch oven large enough to hold the pasta (and preferably with a light-colored bottom so you can see the butter solids brown), melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it does not burn. If it does, start over.) Remove from heat immediately.
- Add the cooked pasta to the skillet and toss with the brown butter. Stir in the cheese until melted. Stir in pasta water, 1 tablespoon at a time, until the pasta is glossy with sauce (you probably won't need the full 1/2 cup).
- Serve with black pepper and more Parmesan on top.
Nutrition Facts : @context http, Calories 751, UnsaturatedFat 12 grams, Carbohydrate 82 grams, Fat 35 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 21 grams, Sodium 416 milligrams, Sugar 2 grams, TransFat 1 gram
Tips:
- Use high-quality ingredients: The better the ingredients, the better the dish will taste. Use fresh sage, grated Parmesan cheese, and unsalted butter.
- Don't overcrowd the pan: When cooking the pasta, don't overcrowd the pan. This will prevent the pasta from cooking evenly.
- Cook the pasta al dente: Pasta should be cooked al dente, which means it should be tender but still have a slight bite to it.
- Reserve some pasta water: Before draining the pasta, reserve some of the pasta water. This can be used to thin out the sauce or to add moisture to the pasta.
- Don't overcook the sage: Sage can easily burn, so don't overcook it. Add it to the butter just before serving.
- Garnish with Parmesan cheese: Serve the pasta with grated Parmesan cheese on top.
Conclusion:
Pasta with butter, sage, and Parmesan is a simple but delicious dish that can be made in just a few minutes. It's a great weeknight meal or a quick lunch. With its creamy sauce, crispy sage, and nutty Parmesan cheese, this dish is sure to please everyone at the table.
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