This is such a quick and delicious meal. It is rich and flavorful, and is a good choice as a side dish to roasted veggies or chicken dishes. Here, I served it with some homemade meatballs. I added lots of fresh sage, garlic, and Pecorino-Romano cheese to the meatballs, along with extra red pepper flakes. See the previous meatball recipe for details on how to make homemade meatballs. Once those were in the oven, while the pasta was cooking, I made the sauce. One important factor with this sauce is the type of pasta- It works well with smaller, thicker types of pasta such as campanelle, orecchiette, and is outstanding with stuffed pastas such as a cheese or mushroom ravioli.
Ingredients
Two large handfuls of fresh sage leaves, julienned (30-40 leaves)
1/2 cup butter (1 stick)
3 Tablespoons olive oil
4 cloves garlic, minced
1 pound of pasta (see above for pasta types)
1/2 cup freshly grated Parmesan cheese
a pinch of salt
optional- homemade garlic-sage meatballs with Pecorino cheese
Step 1: Make and cook meatballs. See previous recipe for details. Modify as follows: add 5 cloves minced garlic, 15 diced sage leaves, 1/3 cup Pecorino cheese, and 2 extra teaspoons red pepper flakes, into ground beef mixture before shaping meatballs.
Step 2: Boil water for pasta. Add pasta, cook to al Dente, and drain. Pasta should still have a nice 'bite'
Step 3: Make sauce. In a medium sauce pan, melt butter over medium heat until it begins to foam. At that point, add in 3 Tablespoons olive oil, and all of the julienned sage leaves. Continue to cook, stirring slowly. Be careful that the heat is not too low (needs to be high enough to maintain foam and slowly brown butter) and not too high (be very careful not to burn/overcook). Just as the sauce begins to turn a pale golden color, add minced garlic. Continue to cook until sauce is golden throughout, but not burned. Add a pinch of salt, to taste.
Step 4: Pour sauce over cooked pasta, and toss pasta so that it is evenly coated. If using meatballs, add those to the pasta as well. Serve immediately. Garnish wish Parmesan cheese and a couple of fresh sage leaves.
Two large handfuls of fresh sage leaves, julienned (30-40 leaves)
1/2 cup butter (1 stick)
3 Tablespoons olive oil
4 cloves garlic, minced
1 pound of pasta (see above for pasta types)
1/2 cup freshly grated Parmesan cheese
a pinch of salt
optional- homemade garlic-sage meatballs with Pecorino cheese
Step 1: Make and cook meatballs. See previous recipe for details. Modify as follows: add 5 cloves minced garlic, 15 diced sage leaves, 1/3 cup Pecorino cheese, and 2 extra teaspoons red pepper flakes, into ground beef mixture before shaping meatballs.
Step 2: Boil water for pasta. Add pasta, cook to al Dente, and drain. Pasta should still have a nice 'bite'
Step 3: Make sauce. In a medium sauce pan, melt butter over medium heat until it begins to foam. At that point, add in 3 Tablespoons olive oil, and all of the julienned sage leaves. Continue to cook, stirring slowly. Be careful that the heat is not too low (needs to be high enough to maintain foam and slowly brown butter) and not too high (be very careful not to burn/overcook). Just as the sauce begins to turn a pale golden color, add minced garlic. Continue to cook until sauce is golden throughout, but not burned. Add a pinch of salt, to taste.
Step 4: Pour sauce over cooked pasta, and toss pasta so that it is evenly coated. If using meatballs, add those to the pasta as well. Serve immediately. Garnish wish Parmesan cheese and a couple of fresh sage leaves.
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