Tagliatelle with Butter and Sage

Name: Tagliatelle with Butter and Sage (Tagliatelle al Burro e Salvia)
Yield: Serves 4
Cuisine: Italian
Ingredients: ½ cup freshly grated Parmigiano-Reggiano; 10 ounces dried egg tagliatelle (fettuccine or pappardelle are also good here); 6 tablespoons butter; 10–12 sprigs fresh sage; Salt

Tagliatelle al Burro e Salvia

Preparation info

Serves
4

Difficulty
Easy

Appears in

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

About

Sometimes the simplest sauces really are the best. This sauce is what is traditionally used with filled pastas such as tortelloni filled with spinach, Swiss chard, or ricotta and parsley. A good-quality egg pasta is essential here, the ideal, of course, being homemade.

Ingredients

10–12 sprigs fresh sage
6 tablespoons butter
Salt

Europe
Italy
Main course
Vegetarian
Mediterranean

Method

Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
Coarsely chop the sage leaves. Put the butter and sage in a small saucepan, season with salt, and place over low heat. Remove from the heat as soon as the butter begins to brown.
When the water for the pasta is boiling, add about 2 tablespoons salt, add t