Tajarin Pasta With Sage Butter Recipes

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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

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

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

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