Pasta With Butter Sage And Parmesan Recipes

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PASTA WITH BUTTER, PARMESAN AND SAGE



Pasta with butter, parmesan and sage image

Remember that the pasta is not only a vehicle for the sauce but also an essential element of the dish. Treat it with respect and don't overcook it.

Provided by Steve Manfredi

Categories     Main-course

Time 30m

Yield SERVES 4

Number Of Ingredients 6

100ml olive oil
40 sage leaves
150g thinly sliced butter
150g grated parmesan cheese
a little salt and pepper
400g pasta

Steps:

  • In a frypan, heat 100ml of olive oil until it is just smoking. Fry sage leaves for 30 seconds or so until crisp. Remove and drain them on absorbent paper. Bring a large pot of salted water to a rapid boil. In a large bowl, place thinly sliced butter. Cook pasta in the water, drain and, while very hot, toss it in the bowl with the butter, adding grated parmesan. The pasta should be creamy. Season with a little salt and pepper and serve immediately with the fried sage leaves.

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

PASTA WITH BROWN BUTTER AND PARMESAN



Pasta With Brown Butter and Parmesan image

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

Kosher salt
1 pound spaghetti, linguine or other long noodle
8 tablespoons unsalted butter
1 cup freshly grated Parmesan, plus more for serving
Freshly ground black pepper

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

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

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.

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

PUMPKIN CHITARRA PASTA WITH BROWN BUTTER SAGE SAUCE



Pumpkin Chitarra Pasta With Brown Butter Sage Sauce image

Make and share this Pumpkin Chitarra Pasta With Brown Butter Sage Sauce recipe from Food.com.

Provided by Gwencallon

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

1 1/2 cups all-purpose flour
2 cups semolina flour
1/2 teaspoon salt
1/2 teaspoon nutmeg, fresh ground
1/2 teaspoon allspice, freshly ground
1/2 cup pumpkin puree
1 tablespoon olive oil
3 eggs
1 dash salt, to taste
1 pinch fresh ground white pepper, to taste
1 dash freshly grated parmesan cheese, garnish
4 tablespoons unsalted butter
4 garlic cloves, peeled and thinly sliced
20 whole sage leaves
1/2 cup pecans, toasted and coarsely chopped

Steps:

  • Combine the all-purpose flour, semolina flour, spices and salt in a food processor fitted with the metal blade. Pulse to combine. Add the pumpkin, oil and eggs. Process in rapid pulses just until a coarse mixture forms. Turn dough onto a board dusted with semolina flour. Knead until the dough is a smooth ball. Wrap well in plastic wrap and chill for 30 minutes.
  • Bring 6 quarts of salted water to a boil. Separate dough into 2-inch balls. Roll the first ball into a 9x18 inch rectangle. Dough should be just less than 1/8-inch thick. Place the rectangle on the wire surface of the chitarra. Run a rolling pin over the surface of the pasta, pressing down to cut the pasta. The pasta will fall to the ramp below. Gather the cut pasta and loosely place it in a pile, cover with a cloth to prevent it from drying out. Repeat with the remaining balls of dough.
  • Cook the pasta in the boiling water for 5 to 8 minutes, or until al dente. Drain and toss with the Brown Butter Sage Sauce.
  • Season to taste with salt and pepper and sprinkle with chopped pecans and freshly grated Parmesan cheese.
  • Brown Butter Sage Sauce: In a hot saute pan, cook the butter until it is brown, about 2 minutes. Add the garlic and sage. Stir to combine (do not brown) and remove from heat.

Nutrition Facts : Calories 508.5, Fat 19.9, SaturatedFat 6.7, Cholesterol 126.1, Sodium 257.8, Carbohydrate 67.4, Fiber 4.1, Sugar 0.8, Protein 14.6

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