This sauce is simple and delicious, and one I used often when making pasta fresca – fresh pasta or ghocchi. It comes together in 5 minutes, the ease of it complementing the labor of creating fresh pasta. Fresh or dried, this sauce is sure to be a crowd-pleaser.
Fettucini with Brown Butter and Sage Sauce
- 1 lb dried fettucine or fresh fettucine
- 1 stick butter, room temperature
- 1/4 cup loosely packed fresh sage leaves (more or less to taste)
- Bring a large pot of water to a boil. Salt generously. Set a large saucepan on another burner.
- When the water is boiling, add your pasta. *If using fresh pasta, continue onto the next step immediately.
- When your pasta is about 3-4 minutes to being done, add the butter to saucepan, and set the flame to a medium-high setting. Allow the butter to melt, moving it around the pan with a wooden spoon or spatula to ensure the entire bottom of the pan is covered uniformly as it melted. Allow the butter to simmer and foam, and watch for a deep, brown color.
- When the butter has become brown, add the sage leaves and toss to coat in butter. They should quickly begin to crisp and fry in the butter.
- Turn the heat off. Add your cooked pasta directly from the pasta water into the pan and toss to coat.
- Plate and serve hot.