Save A rich and aromatic pasta dish featuring nutty brown butter, crispy sage, and tender ditalini, perfect for a quick yet elegant meal.
This recipe has become a favorite for weeknight dinners due to its simplicity and impressive flavor.
Ingredients
- Pasta: 350 g ditalini pasta, 2 liters water, 1 tbsp kosher salt
- Sauce: 100 g unsalted butter, 20 fresh sage leaves, 1 small garlic clove finely minced, 50 g grated Parmesan cheese, Zest of 1 lemon (optional), Freshly ground black pepper to taste
- Garnish: Extra grated Parmesan cheese, Lemon zest (optional)
Instructions
- Step 1:
- Bring 2 liters of water to a boil in a large pot. Add kosher salt and ditalini pasta. Cook according to package instructions until al dente. Reserve ½ cup pasta water, then drain pasta.
- Step 2:
- While the pasta cooks, heat butter in a large skillet over medium heat. Once melted, add sage leaves. Continue cooking, swirling the pan, until the butter turns golden brown and the sage leaves become crisp (about 3 to 4 minutes). Watch closely to prevent burning.
- Step 3:
- Remove sage leaves with a slotted spoon and set aside on a paper towel. Add minced garlic to the brown butter and sauté for 30 seconds until fragrant.
- Step 4:
- Add drained ditalini to the skillet with the brown butter and garlic. Toss to coat, adding reserved pasta water as needed for a silky sauce.
- Step 5:
- Remove from heat. Stir in grated Parmesan, black pepper, and lemon zest if using. Taste and adjust seasoning.
- Step 6:
- Serve immediately, garnished with crispy sage leaves and extra Parmesan.
Save This dish often brings everyone to the table with smiles ready to enjoy the comforting flavors of family.
Notes
For extra flavor add a pinch of red pepper flakes with the garlic Substitute pecorino for Parmesan if preferred Excellent with a glass of dry white wine such as Pinot Grigio Try adding roasted butternut squash or peas for a heartier meal
Required Tools
Large pot Large skillet Slotted spoon Grater (for cheese and lemon) Colander
Allergen Information
Contains wheat (gluten) milk (dairy) Ensure Parmesan is vegetarian-friendly if needed Check all labels for potential allergens
Save With just a few ingredients this dish delivers a gourmet experience that's simple to prepare and sure to impress.
Recipe FAQs
- → How do you achieve perfect brown butter?
Heat the butter over medium heat, swirling frequently, until it turns golden brown and releases a nutty aroma. Watch carefully to avoid burning.
- → What is the best way to keep sage crispy?
Fry the sage leaves in the butter until they become crisp, then remove and drain on paper towels before serving to maintain texture.
- → Can I substitute Parmesan in this dish?
Yes, pecorino or a similar hard cheese can be used for a sharper flavor, adjusting quantity to taste.
- → How to make the sauce silky without cream?
Reserved pasta water mixed into the brown butter helps create a smooth, silky coating that clings nicely to the ditalini.
- → What pairs well with this pasta?
A crisp white wine like Pinot Grigio complements the nutty and herbaceous notes in the dish, enhancing the dining experience.