Brown Butter Sage Sauce

2013_0107DBD_Chelsea-219 By far one of our most popular pastas is the Tortelli Ricotta e Spinaci. But did you know that the pièce de résistance - the butter sage sauce - is super easy and quick to make?! This makes it an ideal mid-week quick and delicious fix! Sometimes you may not have as many ingredients to work with, or perhaps you are just in the mood for something besides a marinara based sauce. This quick sauce is perfect to make in a flash, and requires such few ingredients! It's tasty, rich, and a little goes a long way! You can use the butter sage sauce on any kind of pasta you like, but I personally love using it on filled pastas. For example, I use it with a ricotta and spinach filled tortelli pasta, but it is also used a lot with pumpkin or squash filled raviolis too! Talk about winter time favorites!

What you need:
Pasta (of your own choice) 4 tablespoons butter 8 sage leaves 1/2 lemon, juiced 1/4 cup grated Parmigiano-Reggiano
What to do:
As your pasta is cooking, melt the butter in a 12 inch saute pan and cook until a bubbly golden brown.  Add the sage leaves until crisped and remove from the heat. Pour the lemon juice into the butter and then put it aside. Cook your pasta until al dente, and then drizzle the brown butter sauce over the warm pasta. Sprinkle the Parmigiano-Reggiano all over, toss to coat fully and then serve immediately! Easy and delicious!
Let me know how yours comes out and as always, feel free to ask questions! I promise you'll LOVE it!