Monday, March 8, 2010

Sage Butter Sauce

"With enough butter, anything is good." - Julia Child

A sophisticated comfort food, this pasta sauce takes less than 5 minutes to make- an attribute I took advantage of after an arduous day at work. Even though the dish calls for a stick of butter, it is a light sauce that is not too rich or heavy. This sauce is best served with a filled pasta that will contribute its own flavors to the dish. I used roasted vegetable and butternut squash ravioli from Capellino, a local company, but your favorite filled pasta should also work beautifully. I must warn you, this meal elicited quite the 'yay food!' moment... proceed with caution.

1 stick (8 tablespoons) butter
10 large sage leaves
kosher salt and pepper
1 cup pecorino romano cheese, finely grated

Melt the butter in the pan over medium heat, lay the sage leaves in the butter, and heat until the butter is sizzling gently. Toast the leaves for about one minute.

Ladle in 1 cup boiling pasta water, stir in the sauce and simmer for about 2 minutes, reducing the liquid by half. Gently toss in the pasta.

Finish the cooked pasta and sauce in the skillet, continuing to toss gently. Take the skillet off the heat and toss in the cheese. Serve immediately.

-Adapted from Lidia's Family Table, Lidia Bastianich

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