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!
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.
- 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!
Begin by heating the butter over low heat. When it is melted, add the sage leaves, salt, and pepper.
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.
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.
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.
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Brown Butter Sage Pasta with Parmesan
- 6 tablespoons butter
- 20 sage leaves fresh
- 1 pound dried pasta
- 1 cup parmesan cheese freshly grated
- salt and pepper to taste
- 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.
This post was originally published in 2010 and has been updated for 2023.