Cheese And Sage Pasta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SAGE BUTTER MACARONI AND FOUR CHEESE



Sage Butter Macaroni and Four Cheese image

Provided by Aida Mollenkamp

Categories     main-dish

Time 17m

Yield 10 to 12 servings

Number Of Ingredients 10

3 tablespoons unsalted butter, plus extra for baking dish
4 ounces finely grated Parmigiano-Reggiano (about 1 cup)
1/4 cup unseasoned dry bread crumbs
1 pound macaroni
3 tablespoons thinly sliced sage
6 ounces shredded Gruyere cheese
4 ounces shredded aged Cheddar
4 ounces mascarpone cheese
3/4 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • Heat oven to broil and arrange rack in top. Butter a flameproof 9 by 9-inch baking dish and set aside. Melt 1 tablespoon of the remaining butter and mix in a medium bowl with 1 cup of the Parmigiano and all the bread crumbs until thoroughly moistened; set aside.
  • Bring a large pot of heavily salted water to a boil. Add pasta and cook for half the time indicated on package.
  • Meanwhile, melt remaining 2 tablespoons butter in a large frying pan over medium heat. When it starts to foam, add sage and cook until crisp and butter begins to turn golden brown. Remove from heat and set aside until pasta is ready. Reserve 1 cup pasta water and drain pasta.
  • Return pasta to pot and place over low heat. Stir in sage butter, reserved pasta water, remaining 3 cups Parmigiano, Gruyere, Cheddar, mascarpone, and salt, and season with freshly ground black pepper. Stir constantly until cheeses are evenly melted and the pasta looks well coated. Turn pasta into baking dish and evenly top with bread crumb mixture. Place under broiler until mixture bubbles and top is browned, about 1 to 2 minutes. Let sit 5 minutes before serving.

PASTA WITH BUTTER, SAGE AND PARMESAN



Pasta With Butter, Sage And Parmesan image

Like many simple sauces, this one takes less time to prepare than the pasta itself. Fresh, fragrant sage is my choice of herb here, but substitutions abound. Try parsley, thyme, chervil or other green herbs in its place. Or cook minced shallot or onion in the butter until translucent. You may even toast bread crumbs or chopped nuts in the butter, just until they're lightly browned. In any case, finish the sauce with a sprinkling of Parmesan, which not only adds its distinctive sharpness, but also thickens the mixture even further.

Provided by Mark Bittman

Categories     quick, pastas

Time 20m

Yield 4 servings

Number Of Ingredients 5

Salt and freshly ground black pepper
1 pound cut pasta, like ziti
2 tablespoons butter
30 fresh sage leaves
1 cup or more freshly grated Parmigiano-Reggiano

Steps:

  • Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
  • Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
  • When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
  • Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.

Nutrition Facts : @context http, Calories 607, UnsaturatedFat 5 grams, Carbohydrate 90 grams, Fat 16 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 9 grams, Sodium 397 milligrams, Sugar 3 grams, TransFat 0 grams

CHEDDAR-CHEESE-AND-SAGE BISCUITS



Cheddar-Cheese-and-Sage Biscuits image

Sage gives these biscuits a nice, clean herbal flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes about 16

Number Of Ingredients 12

4 cups all-purpose flour, plus more for work surface
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon paprika
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
3 cups grated cheddar cheese (9 ounces)
2/3 cup thinly sliced fresh sage
2 cups buttermilk
1 large egg, lightly beaten
1 tablespoon heavy cream

Steps:

  • Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, and paprika. Using a pastry blender, cut in butter until the mixtrure resembles coarse crumbs. Stir in cheese and sage. Pour in the buttermilk, and stir with a fork until mixture just comes together to form a sticky dough. On a lightly floured work surface, with lightly floured hands, pat dough into a 1-inch-thick round.
  • Using a 2 1/2-inch biscuit cutter dipped in flour, cut out the biscuits as close together as possible. Transfer to a baking sheet. Repeat with remaining dough.
  • In a small bowl, stir together egg and cream. Lightly brush top of each biscuit with egg wash. Bake, rotating baking sheet halfway through, until golden brown, 20 to 30 minutes. Transfer the biscuits to a wire rack. Serve warm or at room temperature.

EASY FRESH PASTA WITH SAGE BROWNED BUTTER



Easy Fresh Pasta with Sage Browned Butter image

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

Kosher salt
1 1/8 cups "00" pasta flour, plus more as needed and for rolling out the dough
2 large eggs
1 tablespoon semolina flour, plus more for dusting the pasta before boiling
3 tablespoons butter
7 fresh sage leaves, chopped into chiffonade
1/8 teaspoon freshly grated nutmeg
2 teaspoons balsamic vinegar
1/2 cup hot, starchy pasta water (important -- see Cook's Note)
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for topping plates of pasta

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.

FONTINA MAC WITH SQUASH AND SAGE



Fontina Mac with Squash and Sage image

Provided by Laura Werlin

Categories     Cheese     Herb     Pasta     Low Cal     Dinner     Lunch     Casserole/Gratin     Parmesan     Squash     Butternut Squash     Swiss Cheese     Sage     Fontina     Simmer     Boil     Self     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 12

6 tablespoons shredded Parmesan
8 ounces shell pasta
2 tablespoons plus 2 teaspoons butter, divided
12 whole fresh sage leaves, plus 2 tablespoons, finely chopped
2 tablespoons all-purpose flour
3 cups 1 percent milk
1 1/2 pounds butternut squash, peeled, seeded and cut into 1/2-inch pieces
2 cloves garlic, chopped
1/2 tsp salt
2 cups shredded Fontina
1 1/3 cups reduced-fat shredded Swiss cheese
1/4 teaspoon cayenne pepper

Steps:

  • Heat oven to 375°. On a parchment paper-lined baking sheet, shape Parmesan into 8 2-inch rounds. Bake until golden, 10 minutes; remove from sheet to cool. Cook pasta as directed on package; set aside. In a medium skillet over medium heat, melt 2 teaspoons butter. Cook whole sage leaves until crisp, 45 seconds. Transfer to a paper towel-lined plate, reserving butter. In the same skillet over medium heat, melt remaining 2 tablespoons butter. Add flour and cook, whisking constantly, until light brown, 1 minute. Slowly whisk in milk and cook, 5 minutes. Add squash, garlic, reserved butter and salt. Cover; simmer until squash is very soft, 25 minutes. In a food processor, puree squash mixture. In a pot over medium-low heat, heat squash puree, Fontina, Swiss, chopped sage and cayenne; stir until cheese melts. Stir in pasta. Serve with Parmesan crisps and sage leaves.

FETTUCCINE WITH SAUSAGE AND FRIED SAGE



Fettuccine With Sausage and Fried Sage image

Sage is not just for stuffing, or so Moira Hodgson argued in a 1997 article that extolled the many virtues of the leafy herb. Frying sage leaves in olive oil or butter, as is done in Italy, tones down their strong earthy flavor, leaving behind just a hint. In this recipe, once the leaves are crisped and set aside, a pound of hot Italian sausage and a bit of garlic are browned in the fragrant oil. A cup of cream is added to the pan to deglaze. Finally, the cream, sausage and a generous grating of Parmesan are tossed with a pile of fettuccine and topped with a scattering of delicate sage leaves. It's an elegant, satisfying 30 minute meal.

Provided by Moira Hodgson

Categories     dinner, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 pound fettuccine
1 pound hot Italian sausage
About 24 sage leaves
3 to 4 tablespoons olive oil
1 clove garlic, minced
About 1 cup heavy cream
Coarse sea salt and freshly ground pepper to taste
Freshly grated Reggiano Parmesan

Steps:

  • Bring four quarts of water to a boil for the fettuccine.
  • Fry the sage leaves in the olive oil in a skillet until they are crisp. Drain them on paper towels, leaving the oil in the skillet.
  • Chop the sausages in chunks and sauté them in the oil until the pieces are browned, adding the garlic toward the end so that it gets golden but not burned. Remove the sausage from the pan and set aside. Meanwhile, cook fettuccine until al dente.
  • Pour off the fat from the skillet (preserving the garlic) and add the cream. Bring it to a boil, scrape up cooking juices and return the sausage to heat through. Season with salt and pepper, to taste.
  • Drain the pasta and put it in a heated serving bowl. Pour the sauce on top. Toss and sprinkle with sage leaves. Serve with Parmesan passed separately at the table.

CREAMY SAGE BUTTER SAUCE



Creamy Sage Butter Sauce image

A rich and creamy white sauce, served best over angel hair pasta.

Provided by favrelvr04

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 10m

Yield 4

Number Of Ingredients 5

1 stick unsalted butter
10 fresh sage leaves
1 cup heavy cream
½ cup chicken broth
1 pinch salt and ground black pepper to taste

Steps:

  • Melt the butter in a skillet over medium heat; add the sage leaves and cook for 2 minutes. Pour in the heavy cream and chicken broth and cook until hot; about 2 minutes more. Season with salt and pepper to serve.

Nutrition Facts : Calories 410 calories, Carbohydrate 1.9 g, Cholesterol 142.5 mg, Fat 45.1 g, Protein 1.5 g, SaturatedFat 28.3 g, Sodium 25.8 mg, Sugar 0.1 g

BUTTER & SAGE SAUCE OVER PASTA



Butter & Sage Sauce over Pasta image

This is another cook book recipe. I love sage and during the summer we have it growing in our garden. Use fresh for this dish and use a good butter. I use an European butter. This is the perfect recipe, simple, cheap and delicious. *For the pasta try linguine, fettuccine, a stuffed pasta with a ricotta filling or potato gnocchi. I have also used a simple egg noodle.

Provided by Ilysse

Categories     European

Time 20m

Yield 4-8 serving(s)

Number Of Ingredients 4

1 lb pasta (*please see note above)
1/2 cup butter, quality and freshness count
8 sage leaves
parmigiano-reggiano cheese, grated

Steps:

  • Put the butter in a skillet over medium heat.
  • When the butter foam subsides and the butter is golden but not brown tear the sage leaves into 2 or 3 pieces and add to the butter. It is important that the butter reach this point. Resist the desire to add the sage too soon.
  • Cook for about a minute while stirring, careful not to let the sage burn but it should take on a little color.
  • Toss the with hot cooked pasta.
  • Pass the cheese at the table.

Nutrition Facts : Calories 626.4, Fat 24.7, SaturatedFat 14.9, Cholesterol 61, Sodium 169.1, Carbohydrate 85.1, Fiber 3.6, Sugar 2, Protein 15.1

PASTA WITH CRISPY SAGE AND MISO BROWN BUTTER



Pasta with Crispy Sage and Miso Brown Butter image

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

1 (8 ounce) package dry pasta
1 tablespoon extra-virgin olive oil, or as needed
2 medium shallots, thinly sliced
7 tablespoons butter
20 large sage leaves
2 tablespoons miso paste
½ cup freshly grated Parmesan cheese, plus more for serving
½ lemon, juiced
salt and freshly ground black pepper

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

TAJARIN PASTA WITH SAGE BUTTER



Tajarin pasta with sage butter image

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

100g butter
small pack sage , leaves picked
100ml chicken or vegetable stock
½ lemon , juiced
350g fresh egg taglierini (or fresh egg tagliatelle or linguine)
grated parmesan (or vegetarian alternative), to serve

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

CHEESE AND SAGE PASTA



Cheese and Sage Pasta image

Make and share this Cheese and Sage Pasta recipe from Food.com.

Provided by Swirling F.

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

50 g parmesan cheese, cubed
100 g camembert cheese, cubed
100 g brie cheese, cubed
100 g goat cheese, cubed
200 ml single cream
handful fresh sage, chopped
300 g farfalle pasta (pasta bows)
25 g butter

Steps:

  • 1. Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
  • 2. Melt the butter in a saucepan over medium heat. Add the camembert, parmesan, brie and goat cheese, and stir over low heat until the cheese melts.
  • 3. Add single cream and sage and stir well. Cook for another 10-15 minutes on a very low heat until the sauce thickens. Season with salt and pepper.
  • 4. Add the cheese mixture to the pasta and toss to combine. Enjoy!

Nutrition Facts : Calories 721.5, Fat 39.5, SaturatedFat 24.7, Cholesterol 118.9, Sodium 756.4, Carbohydrate 59.4, Fiber 2.4, Sugar 3.1, Protein 31.5

More about "cheese and sage pasta recipes"

BLUE CHEESE PASTA WITH SAGE CRUMB & GARLIC BUTTER
blue-cheese-pasta-with-sage-crumb-garlic-butter image
2019-01-29 Whilst the pasta is cooking divide the butter equally between the two pans. When the butter is foaming add the garlic to one pan and the sage …
From krumpli.co.uk
5/5 (7)
Total Time 20 mins
Category Pasta Recipes
Calories 758 per serving
  • By now your water should be boiling, season generously with salt and then cook your pasta as per the instructions on the packet.


SAGE BAKED MACARONI AND CHEESE - COUNTRY LIVING
sage-baked-macaroni-and-cheese-country-living image
2018-02-17 Assemble the macaroni and cheese: Toss the provolone, 1 1/2 cups Parmesan, prosciutto, sage, pepper, and salt with the reserved pasta. …
From countryliving.com
Cuisine American
Total Time 45 mins
Servings 8
Calories 489 per serving


20+ CHEESY PASTA RECIPES | MYRECIPES
20-cheesy-pasta-recipes-myrecipes image
2019-08-28 Caprese Pasta Salad Recipe. This Caprese Pasta Salad recipe is made up of delicious mozzarella balls, cherry tomatoes, and fresh basil. We love the way our Basic Vinaigrette complements this refreshing summer side or …
From myrecipes.com


FETTUCCINE WITH SAUSAGE, SAGE, AND CRISPY GARLIC RECIPE …
fettuccine-with-sausage-sage-and-crispy-garlic image
2008-04-06 Increase heat to medium-high; add sage to same skillet and stir until beginning to crisp, about 10 seconds. Add sausage and sauté until browned and crisp in spots, breaking up with fork, about 8 ...
From bonappetit.com


30 MINUTE GARLIC, SAGE AND BROWN BUTTER PASTA - FORK …
30-minute-garlic-sage-and-brown-butter-pasta-fork image
2014-02-04 Bring a large pot of water to a boil. Cook the pasta al dente according to package directions, about 10 minutes. Meanwhile, melt 2 tbsp of the butter in a large skillet over medium heat. Add the bread crumbs, parsley, …
From forkknifeswoon.com


FETTUCCINE WITH CREAMY SAGE SAUCE - RECIPE
fettuccine-with-creamy-sage-sauce image
Preparation. Bring a large pot of water to a boil; add about 1 Tbs. salt. In a large skillet, combine the butter and sage. Stir over low heat until the butter has melted. Add the cream and stock and bring to a boil; cook until the mixture …
From finecooking.com


CHEESE TORTELLINI WITH BUTTER, MUSHROOMS, AND CRISPY …
cheese-tortellini-with-butter-mushrooms-and-crispy image
2018-11-02 When the pan is hot, add the sage. Cook it for about a minute until it crisps up. Take it out of the pan and set aside. Add the mushrooms, garlic, and another tablespoon of the butter to the pan. Sauté for about 5 minutes, stirring …
From saltandlavender.com


10 BEST COTTAGE CHEESE PASTA RECIPES | YUMMLY
10-best-cottage-cheese-pasta-recipes-yummly image
2022-06-26 cottage cheese, garlic, cholesterol free egg substitute, grated Parmesan cheese and 5 more Crock Pot Lasagna MichelleHall58916 garlic cloves, lasagna noodles, onion, lean ground beef, tomato sauce and 7 more
From yummly.com


BUTTER AND SAGE SAUCE - LIDIA
Directions. Melt the butter in the pan over medium heat until melted and just foaming. Gently lay the sage leaves in the pan and heat until the leaves crisp up, about a minute. Ladle in 1 cup boiling pasta water; stir the sauce and simmer for about 2 minutes and reduce liquid by half before adding pasta. Grind the black pepper directly into the ...
From lidiasitaly.com


PASTA WITH CHEESE – BACON – SAGE SAUCE
Instructions. Cook the pasta in salted water until al dente, drain and drain. Fry the ham cubes in olive oil and soon add the garlic. When the ham cubes are nicely seared, add the sage, plucked as desired, whole or cut.
From bosskitchen.com


MASCARPONE CHEESE SAUCE FOR PASTA - THERESCIPES.INFO
Creamy Tomato and Mascarpone Pasta | The Classy Baker new theclassybaker.com. Add ⅓ cup of pasta water to skillet containing pasta sauce and simmer for another 10-12 minutes, uncovered. If the sauce starts to dry up, add more pasta water. Once the sauce has thickened and tomatoes are soft, stir in mascarpone and remove from heat. Toss in boiled pasta and mix …
From therecipes.info


SAGE AND SAUSAGE PASTA RECIPE | DELICIOUS. MAGAZINE
Method. Preheat the oven to 200°C/fan180°C/gas 6. Slit 6 good-quality pork sausages lengthways and remove and discard the skins. Break the meat up into rough balls and place in a roasting tin with the cherry tomatoes and scatter with a handful fresh sage, roughly chopped. Drizzle with 1 tbsp olive oil and season.
From deliciousmagazine.co.uk


SAUSAGE SAGE PASTA RECIPE - GOOD TO | DINNER RECIPES | GOODTO
2021-08-08 Heat the oil in a non-stick frying pan and cook the sausage meat, breaking up with a wooden spoon until going crispy, around 5mins. Remove from the pan and set aside. Melt the butter then add the onion and sage and cook for 5 mins to soften. Add the garlic and cook for 1 min before adding the cider and simmering for 5mins.
From goodto.com


CREAMY GOAT CHEESE PASTA - JO COOKS
2020-07-16 Cook pasta: Cook the pasta al dente according to package instructions. Reserve 1 cup of the pasta cooking water. Make sauce: Heat the butter in a skillet over medium-high heat. Add the garlic and sauté for 30 seconds to 1 minute, just until the garlic becomes aromatic. Add the goat cheese, half and half and stir.
From jocooks.com


BROWN BUTTER SAGE PASTA WITH CRISPY BACON - KEY TO MY LIME
Instructions. Heat a large stainless steel skillet over medium heat. Once hot, cook the bacon until it is crispy, then remove the bacon to a paper towel lined plate, and wipe out the remaining bacon grease, but don’t wash the pan. While the bacon is cooking, bring …
From keytomylime.com


CHEESY SAUSAGE PASTA (ONE POT) - SPEND WITH PENNIES
2021-09-20 Instructions. In a large pot over medium heat, brown Italian sausage and onion. Add milk, broth, and pasta to the pot along with the sausage and onion. Stir in the cornstarch and seasonings and bring to a boil. Once boiling, reduce the heat to a simmer and cover, and cook for 10-16 minutes or until the pasta is tender.
From spendwithpennies.com


BUTTERED SAGE PASTA - FRAMED COOKS
2020-08-09 Cook pasta according to package directions, scooping out a cup of pasta water before you drain it. Set aside. While the pasta is cooking, start the sauce: melt the butter in a large deep skillet over medium high heat. Add the sage leaves and stir until the leaves are wilted. Add the cooked pasta to the skillet and toss.
From framedcooks.com


FETTUCCINE WITH BROWN BUTTER AND SAGE RECIPE | BON APPéTIT
2007-12-31 Cook pasta in large pot of boiling salted water until tender, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Drain, reserving 1/2 cup cooking liquid. Step 2
From bonappetit.com


PASTA WITH SAGE - BOSSKITCHEN.COM
Instructions. Cook pasta al dente. Collect some of the cooking water. Finely chop the sage leaves and add to the melted butter, let rise briefly. Add the pasta to the butter in the pan and toss. Mix in the grated Parmesan or spread the pasta on plates and grate some Parmesan over the top. Tip:
From bosskitchen.com


SAGE PASTA WITH ROASTED TOMATOES - HAPPY VEGGIE KITCHEN
2021-10-25 Roast the tomatoes. Heat the oven to 160C / 320F. Scatter your cherry tomatoes on a large baking tray, cover with olive oil and balsamic vinegar. Use a spatula to move the tomatoes around on the plate and ensure they are all coated in the oil. Sprinkle with salt and pepper to taste. Roast for 50 minutes, until the tomatoes are reduced, jammy ...
From happyveggiekitchen.com


CHEESE AND SAGE PASTA RECIPE - FOOD.COM | RECIPE | PASTA RECIPES ...
Sep 6, 2015 - Creamy and absolutely delicious Pasta
From pinterest.ca


FRESH PASTA WITH BROWN BUTTER SAGE SAUCE RECIPE
Stir in the sage and cook until the butter is brown but not burnt and the mixture is fragrant with a nutty aroma, 3-4 minutes. Add the cooked Fresh Pasta and toss in the sauce until completely coated. Plate the portions of pasta and sprinkle with grated parmesan cheese, salt and freshly ground black pepper. Recipe by The Dynamite Shop
From kerrygoldusa.com


SIMPLE SAGE AND BUTTER PASTA - RELISH
Drain, reserving 1/2 cup cooking water. Return pasta to pot. In a medium skillet over medium heat, melt butter. Add sage leaves. Cook until butter browns and sage becomes almost crispy, about 7 minutes. Stir in lemon juice. Add to pasta and toss to coat. Stir in pasta water. Cook over medium heat until water is absorbed.
From relish.com


SAGE PASTA RECIPES ALL YOU NEED IS FOOD
Cook ravioli according to package directions. In a large heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Immediately stir in sage and salt; remove from heat., Drain ravioli, reserving 2 tablespoons pasta water. Add ravioli, pasta water and lemon juice to butter mixture; gently toss to ...
From stevehacks.com


HOMEMADE PASTA WITH SAGE BUTTER | KING ARTHUR BAKING
Gently separate the noodles, and loosely pile the pasta while you roll the rest of the sheets. After all sheets are cut, add the pasta to the salted boiling water. Cook for 2 to 3 minutes. Drain the pasta, leaving a couple of tablespoons of the cooking water in the pot. Stir in the sizzled sage butter and serve immediately.
From kingarthurbaking.com


BROWN BUTTER SAGE PASTA – ERIN'S LATELY
STEPS. Make sure to heavily salt your pasta water and cook al dente. Brown the butter and sage on medium heat until it’s caramel colored and the Sage begins to crisp. Lower heat and add your pasta, stir to combine. Add pasta water and cheese bit by bit + nutmeg and stir quickly to meld until the sauce thickens. Serve, garnish and enjoy!
From erinslately.com


SAGE PASTA WITH BUTTERNUT SQUASH - I HEART VEGETABLES
2021-10-15 Instructions. Bring a large pot of water to a boil and add a teaspoon of salt. Add the pasta and cook until al dente, about 10 minutes. Reserve 1 cup of pasta water, then drain the pasta and set aside. In a large skillet, toast the walnuts over medium heat for 2-3 minutes.
From iheartvegetables.com


BROWN BUTTER AND SAGE PASTA WITH SAUSAGE RECIPE | RACHAEL RAY
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com. Ingredients 1 pounds sweet sausage 16 leaves sage 3/4 pound fresh ricotta 1 cup grated Parmigiano-Reggiano cheese 1 pound short-cut pasta From the pantry: EVOO – Extra Virgin Olive Oil, for drizz
From rachaelray.com


FALL PASTA WITH GOAT CHEESE, SAGE, AND BUTTERNUT SQUASH
2020-10-05 Crumble 3 of the sage leaves into the sauce, stir the sauce, and then keep warm over low heat. Cook the pasta according to the directions. Once it is ready, remove 1/2 cup of the pasta water and stir it into the sauce. Drain the pasta, and add it to the sauce along with the butternut squash. Let everything cook together for 1 minute.
From thekittchen.com


30 BEST RICOTTA CHEESE RECIPES - 730 SAGE STREET
4 hours ago 9. Roasted Garlic Baked Ricotta. No matter what you are doing, you should stop and try this perfect recipe that will only take 25-30 minutes! For this cozy roasted garlic-baked ricotta recipe, you will only need a handful of ingredients, including flavorful roasted garlic, ricotta cheese, fresh lemons, and some herbs.
From 730sagestreet.com


CHEESY PASTA RECIPES | BBC GOOD FOOD
Creamy mushroom pasta. 114 ratings. Make this creamy mushroom pasta dish on days when you need a big bowl of comfort. Cream, parmesan, white wine, lemon zest and parsley make this a rich and flavourful dinner.
From bbcgoodfood.com


4 CHEESE SAGE PESTO FLORENTINE LASAGNA. - HALF BAKED HARVEST
2020-11-11 1.Preheat the oven to 375° F. Butter a 9x13 inch pan. 2. In a medium saucepan, melt together the butter, garlic, sage, rosemary, fennel, and a pinch of red pepper flakes. Cook 3-4 minutes, until the butter is lightly browning. Whisk in …
From halfbakedharvest.com


PASTA WITH SIZZLED SAGE RECIPE - JUSTIN NEIDERMEYER | FOOD & WINE
In a large skillet, melt the butter. Add the sage leaves and cook over moderate heat, turning once, until crisp, about 3 minutes. Season the sage with salt and pepper. Using a slotted spoon ...
From foodandwine.com


PASTA WITH SAGE-BUTTER SAUCE RECIPE - OPRAH.COM
2015-09-20 Directions. Bring a large pot of salted water to boil. Add the pasta and cook until al dente (5 to 7 minutes for ravioli; a little longer for cut pasta). Meanwhile, heat a large sauté pan over medium heat and melt butter until golden brown. Add sage leaves then the pasta, stirring gently to coat. Serve with Parmesan. Published 09/20/2015.
From oprah.com


20 SAGE RECIPES WE CAN’T RESIST - INSANELY GOOD
2022-06-01 2. Brown Butter & Sage Pasta. This brown butter and sage pasta is the definition of easy-meets-elegant. It only takes 30 minutes to make, but it’s so flavorful and impressive. Cook the pasta, brown the butter, add the sage, season, and toss it in a bowl to infuse the flavors.
From insanelygoodrecipes.com


Related Search