Wednesday, January 16, 2008


I forgot to add the butter sage sauce recipe in my previous post. Here it goes: Butter-Sage Sauce Melt 1 stick unsalted butter in a large skillet over low heat. Add 10 whole sage leaves and remove the skillet from the heat. Ladle out about 1 cup of the pasta cooking water before you drain them. Add the pasta to the skillet, add enough of the cooking liquid to make a sufficient amount of creamy sauce to generously coat the pasta. Bring to a quick boil, then remove from the heat. Stir in 1/2 cup of grated Parmigiano-Reggiano cheese, salt and freshly ground pepper to taste. Serve immediately.

1 comment:

  1. Hi Food Hunter,

    In the last few months, you may remember receiving an email invitation to become a part of the Foodbuzz Featured Publisher Program. With all the recipe-writing and food photography to be completed, we know emails can easily get lost in the shuffle, so Foodbuzz would like to re-extend our offer of inviting you to be a part of our food blogger network. I would love to send you more details about the program, so if you are interested, please email me at


    Shannon Eliot
    Editorial Assistant,