Fettucini with Brown Butter and Sage Sauce

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

  • Servings: 4-6 people
  • Difficulty: easy
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  • 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)


  1. Bring a large pot of water to a boil. Salt generously. Set a large saucepan on another burner.
  2. When the water is boiling, add your pasta. *If using fresh pasta, continue onto the next step immediately.
  3. 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.
  4. 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.
  5. Turn the heat off. Add your cooked pasta directly from the pasta water into the pan and toss to coat.
  6. Plate and serve hot.

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