Best Butter And Fresh Sage Sauce Recipes
FRESH FETTUCCINE WITH BUTTER, PEAS AND SAGE SAUCE
Provided by Alex Witchel
Categories easy, quick, pastas, main course, side dish
Time 30m
Yield Serves 5
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees. Over medium heat, melt 1/4 cup of the butter in a small saucepan. Add the sage leaves and cook until they are crisp. When the butter begins to brown, add the peas and cook, stirring, for 1 minute. Add 1/4 cup water, cover the saucepan and reduce the heat to low. Cook for 10 minutes. Season with salt and pepper to taste.
- Bring a large pot of salted water to a boil. Cook the fettuccine until al dente, 2 to 3 minutes, drain well and toss with the remaining butter, 3/4 cup of the grated Parmesan and the pea-and-sage mixture. Transfer to an ovenproof dish and place in the oven for 5 minutes. Sprinkle with the remaining Parmesan.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 9 grams, Carbohydrate 57 grams, Fat 30 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 18 grams, Sodium 494 milligrams, Sugar 2 grams, TransFat 1 gram
BUTTER, FRESH SAGE, AND WALNUT SAUCE
Yield for 1 pound of pasta
Number Of Ingredients 5
Steps:
- Melt the butter over medium-high heat in the skillet, and scatter the sage leaves around the pan.
- When the butter begins to sizzle, drop the chopped walnuts in a hot spot. Toast them, stirring them in the butter for a minute or so, until they start to turn light brown.
- Ladle in 1 cup of pasta-cooking water. Cook at an active simmer for about 3 minutes, to develop flavor and thicken the sauce.
- Finish sauce with cooked pasta, tossing and cooking together over low heat (for details, see page 105). Off the heat, toss pasta with the freshly grated cheese just before serving.
- My favorite-fresh Buckwheat Pasta with Walnuts (page 173), cut in lacce (shoestrings). Also, whole-wheat, flaxseed, cornmeal, and barley pasta. Yes, and dry spaghetti is good when no fresh pasta is around.
BUTTER AND FRESH SAGE SAUCE
An easy quick dish as long as you have some sage leaves. Serve with your favorite pasta. Add 1 cup of the hot water, from the pasta-cooking pot to the ingredients
Provided by Phil Franco
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter in a pan over medium heat, lay in the sage leaves and heat until the butter is sizzling gently. Toast the leaves for 1 minute or so.
- Ladle in 1 cup boiling pasta water; stir the sauce and simmer for about 2 minutes and reduce liquid by half before adding pasta. Grind the black pepper directly into the sauce. Add lemon juice.
- Keep the sauce hot over very low heat; return to a simmer just before adding pasta
- Finish cooked pasta and sauce in the skillet. Off the heat, toss in the cheese just before serving.
Nutrition Facts : Calories 288.1, Fat 28.5, SaturatedFat 18.1, Cholesterol 75.4, Sodium 541.9, Carbohydrate 1.2, Fiber 0.1, Sugar 0.3, Protein 7.8
BUTTER AND FRESH SAGE SAUCE
Yield for 1 pound of pasta
Number Of Ingredients 5
Steps:
- Melt the butter in the pan over medium heat, lay in the sage leaves, and heat until the butter is sizzling gently. Toast the leaves for 1 minute or so.
- Ladle in 1 cup boiling pasta water; stir the sauce, and simmer for about 2 minutes, reducing liquid by half, before adding pasta. Grind the black pepper directly into the sauce.
- Keep the sauce hot over very low heat; return to a simmer just before adding pasta.
- Finish cooked pasta and sauce in the skillet. Off the heat, toss in the cheese just before serving.
- Substitute about twenty shredded leaves of basil (1/2 cup packed) for the sage leaves. Long thin dry pastas like capellini or long flat-cut fresh pastas are good with this.
- Fresh pastas
- Gnocchi
- Gnudi
- Ravioli
- Or a box of ziti, if that's all you have
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