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    Home » Main Dishes » Pasta Recipes

    Pasta with Butter, Sage, and Parmesan

    LAST UPDATED: November 6, 2023 PUBLISHED: August 23, 2010 By Pam Greer 35 Comments As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    With only 5 ingredients, this pasta with browned butter, sage, and parmesan is an easy weeknight dinner!

    Such a simple pasta recipe, but so good!

    Two bowls of pasta with parmesan and sage on a wooden table.

    I was admiring my sage in the herb bed and thinking about what a shame it was that I don't use sage often enough. It's a flavor I typically associate with Thanksgiving, but really why save it for the holidays?

    I found this recipe for pasta with sage simmered in a brown butter sauce right here on this blog! It was posted back in 2010 with a recipe from a Mark Bittman cookbook and didn't have a photo or a recipe card. I had raved about it and then apparently never made it again.

    People. People. This was so good. So easy. Only 5 ingredients and it tasted like something from a restaurant.

    It was so good, that I immediately went out and froze some of my sage, so I could make this even in the winter.

    Ingredients.

    Parmesan cheese, butter, linguine and sage.
    • Parmesan cheese - I go through a lot of Parmesan cheese, so I buy the big wedges from Costco. Whole Foods also has a nice Parmesan. Whatever you do, don't use the pre-grated stuff in the green can! You want fresh grated Parmesan cheese.
    • Butter - I like to use Irish butter. I think it has a richer flavor.
    • Pasta - you can use any type of pasta. I found this organic linguine. It was good, but I think next time I'll look for a bronze-cut pasta. I like the rougher edges of a bronze cut, the sauce seems to cling to them better.
    • Sage - lucky you if you are growing sage in your herb garden, otherwise the fresh packages from the grocery store will be fine. It also turns out that sage has some health benefits!

    Instructions.

    Two photos showing butter being melted and fresh sage and salt and pepper added to the pan.

    Begin by heating the butter over low heat. When it is melted, add the sage leaves, salt, and pepper.

    Two photos showing sage leaves in butter and pasta water in a bowl.

    Continue cooking the sage in the butter until the butter turns a light brown. This should take about 10 minutes.

    Meanwhile, cook the pasta per the package directions. Save 2-3 tablespoons of the hot cooking water and place it in the large bowl in which you're going to toss the pasta.

    Two photos showing pasta and sage added to a bowl and then topped with parmesan cheese.

    Drain the pasta and add it to the bowl. Pour over the sage brown butter pasta sauce and half of the parmesan cheese.

    Toss and taste to adjust seasonings. Serve with the rest of the parmesan cheese.

    Close up of pasta with a parmesan cheese on top and crispy sage leaves.

    Such a simple pasta recipe and yet so good! The combination of the browned butter, the crispy, earthy sage, and the salty tang of the parmesan cheese is perfect!

    More recipes using sage.

    Close up of roasted sausages and vegetables.
    Sheet Pan Roasted Sausages and Vegetables
    This sheet pan sausage and vegetables dinner is one you'll turn to time and time again!
    Click here to see the recipe
    Roasted Cauliflower, Sage and Almond Risotto
    Roasted Cauliflower, Sage and Almond Risotto
    The crispy cauliflower and almonds on top makes this Roasted Cauliflower, Sage and Almond Risotto extra delicious! 
    Click here to see the recipe

    Recipe.

    **As an Amazon affiliate I earn from qualifying purchases.

    Bowl of pasta with crispy sage leaves and parmesan cheese on top.
    Print Pin Save Saved!
    5 from 34 votes

    Brown Butter Sage Pasta with Parmesan

    With only a handful of ingredients and the time it takes you to cook the pasta you can have this easy pasta recipe on the table! Browned butter, crispy sage and tangy parmesan cheese!
    Course Main Course
    Cuisine Italian
    Prep Time 5 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 20 minutes minutes
    Servings 4
    Calories 670kcal

    Ingredients

    • 6 tablespoons butter
    • 20 sage leaves fresh
    • 1 pound dried pasta
    • 1 cup parmesan cheese freshly grated
    • salt and pepper to taste

    Instructions

    • Bring a pot of water to a boil and salt it once it comes to a boil.
    • Over low heat, melt the butter. Add the sage and a sprinkle of salt and pepper. Cook until the butter turns a light brown, about 10 minutes.
    • Cook the pasta according to the directions. Scoop out 2 to 3 tablespoons of the pasta cooking water and add it to a large bowl.
    • Drain the pasta and add it to the bowl. Top with the butter sage sauce and half of the parmesan cheese. Toss and taste to adjust salt and pepper.
    • Serve topped with the rest of the parmesan cheese.

    Notes

    Use 20-30 sage leaves. 

    Equipment

    How to Cook Everything
    How to Cook Everything

    Nutrition

    Calories: 670kcal | Carbohydrates: 86g | Protein: 24g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 542mg | Potassium: 282mg | Fiber: 4g | Sugar: 3g | Vitamin A: 720IU | Calcium: 326mg | Iron: 2mg

    This post was originally published in 2010 and has been updated for 2023.

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    Reader Interactions

    Comments

    1. Abundance Yeah says

      September 28, 2010 at 11:28 pm

      Hi I'm following you from the blog hop today.

      Reply
    2. Couscous & Consciousness says

      August 30, 2010 at 6:45 am

      Oh, there are few things in life better than pasta with sage, butter & parmesan - perfect!
      Sue

      Reply
    3. Claudia says

      August 28, 2010 at 8:33 pm

      I'm growing those herbs as well, and pasta is such a great way to showcase them. They can each have their day on center stage.

      Reply
    4. Chris says

      August 28, 2010 at 3:11 am

      Our sage has been a "Fertile Myrtle" this year and I don't use it enough. This makes nice use of it.

      Reply
    5. tigerfish says

      August 28, 2010 at 3:09 am

      That looks like simple classic pasta 🙂

      Reply
    6. The Food Hunter says

      August 27, 2010 at 9:06 pm

      I'm a huge fan of pasta with butter sage.

      Reply
    7. Debinhawaii says

      August 27, 2010 at 7:31 pm

      Leftover pasta is an awesome lunch. 😉 I just added a sage plant to my herb garden so will definitely try this one--it looks amazing. I need to find Max a catnip plant too!

      Reply
    8. Natashya KitchenPuppies says

      August 27, 2010 at 12:06 am

      Great idea! My sage has totally exploded too - must have loved this incredibly hot summer.
      And who counts calories..?

      Reply
    9. Kim says

      August 26, 2010 at 2:31 am

      Why oh why didn't I plant sage this year? Thanks for pointing out this recipe. Looks like one I would enjoy greatly!

      Reply
    10. the clark clan says

      August 25, 2010 at 9:18 pm

      Pammy! I love that you combined SAGE in this simple recipe! Everyone else uses either oregano or basil and you went out there on a limb with sage! Very cool! I also think pasta is good for lunch and I love bittman baby!

      Reply
    11. a good yarn says

      August 25, 2010 at 5:30 am

      Aren't the leaves of sage pretty - so soft and grey green yet aromatic.

      Reply
    12. Butterpoweredbike says

      August 25, 2010 at 4:35 am

      I didn't grow any sage over the summer, but I just put some in an herb pot that I intend to bring inside for the winter. I hope it takes hold because I love the taste of sage in the autumn. Thanks for linking up with Two for Tuesday. Gotta say, the catnip is most popular at my home, as well.

      Reply
    13. Lydia (The Perfect Pantry) says

      August 25, 2010 at 3:02 am

      Perfect -- I have lots of sage in the garden right now.

      Reply
    14. girlichef says

      August 24, 2010 at 11:33 pm

      I think sage is gorgeous...and honestly, it's become my favorite herb this year! I love the sound of your pasta...right up my alley right now! I love making cleansing sage bundles at the end of the season, too. Thanks so much for sharing this with Two for Tuesdays and IHCC this week, Pam!! =)

      Reply
    15. Julie says

      August 24, 2010 at 1:25 am

      I just picked some of my sage yesterday for a butternut squash pasta recipe. It's my most under used herb. This looks delicious. Bookmarking it to try.

      Reply
    16. Reeni says

      August 24, 2010 at 1:10 am

      I love simple pastas like this! So rich and delicious. My sage is running wild right now too.

      Reply
    17. maybelle's mom says

      August 24, 2010 at 12:50 am

      too much basil, coriander, chervil, marjoram, fennel, dill, rosemary thyme (at scarborough fair.) I find sage one of the ones I have a hard time cooking with. I basically only grow it b/c i love the three colored look. Though with butter and cheese (and sage), my shoe would be good.

      Reply
    18. Chanel11 says

      August 24, 2010 at 12:26 am

      I actually get a good run with my sage - I use it on pork or pasta, as you have, frequently - fresh rosemary get the least amount of attention

      Reply
    19. grace says

      August 23, 2010 at 9:21 pm

      want to know what's in my herb bed? my cats, and lots of trampled herb-like greenery. 🙂

      Reply
    20. From the Kitchen says

      August 23, 2010 at 7:42 pm

      I have some sage just begging to show off in a dish and this sounds like the perfect "stage" for it. Thanks. I can't wait to try it.Best,Bonnie

      Reply
    21. Farmgirl Susan says

      August 23, 2010 at 6:49 pm

      This morning while I was out watering in the greenhouse I noticed that the sage was finally taking off, and I started wondering what I should do with it. This recipe looks perfect. Thanks for the delicious inspiration! 🙂

      Reply
    22. 5 Star Foodie says

      August 23, 2010 at 6:47 pm

      The sage goes so wonderfully with pasta - very yummy!

      Reply
    23. Carolina says

      August 23, 2010 at 6:46 pm

      I do almost the same thing, with the addition of some lemon juice, with gnocchi. Tastes heavenly.Calories? Never heard of those things! ;-)Fresh green salad with a light dressing to go with it and my conscious is clear again.

      Reply
    24. Antoinette says

      August 23, 2010 at 10:25 pm

      I sure do like the flavor of sage, but for some reason I only think of it at Thanksgiving time! Wonder why...? This sounds like a nice transition-to-fall dish.

      Reply
    25. inanoyster.com says

      August 23, 2010 at 6:21 pm

      sounds heavenly!

      Reply
    26. Patricia Scarpin says

      August 23, 2010 at 5:48 pm

      My sage died and I can't wait to get another vase - this is a delicious pasta dish, Pam!

      Reply
    27. Marjie says

      August 23, 2010 at 5:36 pm

      I don't think your students would mind the faint aroma of garlic wafting about their favorite teacher! And it would keep the vampires amongst them at bay. I love penne, and this looks wonderful, calorie count notwithstanding.

      Reply
    28. June says

      August 23, 2010 at 3:29 pm

      Perfect Pam - butter and cheese. Can't go wrong with that!

      Reply
    29. Amy says

      August 23, 2010 at 3:27 pm

      Butter and cream make most pasta dishes better, and there is nothing like fresh herbs.

      So glad I'll see you over at my place this week for PPN!

      Reply
    30. Cathy says

      August 23, 2010 at 2:40 pm

      Sage is growing in my herb pot and I don't use it as often as I should. I prefer pasta with a light dressing instead of heavy sauces I make in the winter. I'm looking forward to trying this, Pam.

      Reply
    31. Joanne says

      August 23, 2010 at 1:50 pm

      Oh does this look tasty. I'm so sick of synthetically flavored cruise food and want something with fresh herbs!

      Reply
    32. leilani says

      August 23, 2010 at 5:10 pm

      The nice thing about sage is that it's a beautiful ornamental plant too.

      I love to saute sage leaves in olive oil until nice and crispy and add them to scrambled eggs or an omelet. To my mind, sage and eggs were made to go together.

      Reply
    33. Mags says

      August 23, 2010 at 11:02 am

      For some reason, the only herb that really thrived in my garden was my sage so I'm delighted to find another way to use it. This pasta looks fabulous.

      Reply
    34. Big Dude says

      August 23, 2010 at 10:49 am

      It's hard to beat a simple pasta dish, especially in a cheese and butter sauce. I don't believe I've ever put sage in pasta though and ours is same as yours - rarely used and very big.

      Reply
    35. My Carolina Kitchen says

      August 23, 2010 at 10:48 am

      What a lovely pasta Pam. I have fresh sage growing in my herb garden along with two kinds of basil, several kinds of thyme, oregano and of course a huge rosemary bush.

      I have the original How to Cook Everything and use it all of the time. I wonder if there are a lot of new recipes in the revised edition. Hard to believe that wonderful book is 10 years old.
      Sam

      Reply
    5 from 34 votes (34 ratings without comment)

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