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.
Posted by The Food Hunter at 6:08 AM