Pasta With Butter Sage And Parmesan Recipes

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PENNE WITH BUTTER, SAGE, AND PARMESAN



Penne With Butter, Sage, and Parmesan image

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

16 ounces penne pasta
1 tablespoon butter
1 tablespoon extra virgin olive oil (I use inexpensive olive oil from Spain)
30 fresh sage leaves
1 cup parmigiano-reggiano cheese, freshly grated
fresh ground pepper, to taste
salt, to taste

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

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