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Butter and sage pasta: four ingredients, no fuss

About 1 min read

Serves 2 · Preparation and cooking: 20 minutes · Easy

Butter, sage and pasta water are all you need to create a glossy sauce. No cream is needed here: just a little care.

Ingredients

  • 200 g short or stuffed pasta
  • 55 g butter
  • 8–10 fresh sage leaves
  • Salt for the water
  • Optional: 25 g grated Parmigiano Reggiano

Method

  1. Bring the salted water to a boil and cook the pasta for one minute less than the time indicated.
  2. Melt the butter in a pan over medium-low heat with the dry sage; let the butter turn slightly golden, without burning it.
  3. Reserve a cup of cooking water, then transfer the pasta to the pan.
  4. Add two tablespoons of the reserved water and toss for about one minute. Add more, a little at a time, until the sauce becomes creamy.
  5. Turn off the heat. If you like, add the Parmigiano and toss again. Serve immediately.

What matters

The consistency comes from the emulsion of butter and starchy water. If the butter darkens too much, start again: the sage should be fragrant, not bitter.

500GCORP / BORN FROM HUNGER
The ritual of scarpetta

A piece of bread and the sauce left on your plate: fare la scarpetta means mopping up those last traces. It is not a recipe, just a simple way to leave nothing good behind. A little ritual to take to your next table.