burro oro e salvia, butter and sage, beurre et sauge, Aaron's pasta palazzoa growing archive of all that is pasta

BURRO ORO E SALVIA

Golden Butter & Sage

Serves 4-5 as a main course

Another Italian classic. Sage is an evergreen, so this sauce can be enjoyed all year round. It is excellent with noodles, gnocchi or stuffed pasta.
This sauce must be freshly prepared.

90g (3 oz) good unsalted (sweet) butter
8-10 whole fresh sage leaves, torn by hand
salt and freshly ground black pepper
500g (1lb 2oz) fettuccine or tagliatelle

METHOD

Cook the pasta in plenty of boiling salted water. Just before the pasta becomes al dente heat the butter in a small pan. When the foam subsides and the butter begins to colour, add the torn sage leaves and cook for several seconds to infuse the flavour. Drain the pasta and transfer to a heated serving dish. Pour over the sage and butter and toss thoroughly. Send to the table with freshly grated parmesan cheese, salt and pepper.