PENNE WITH BUTTER, SAGE, AND PARMESAN
I've grown to like the usual paste sauces less and less. I now find that something more basic and simple is just so much better and lets the ingredients shine on their own. This is an excellent example.
Provided by Annacia * @Annacia
Categories Pasta
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil, and salt it. Cook the pasta until it is tender but just short of the point at which you want to eat it.
- Meanwhile, place the butter and olive oil in a skillet or saucepan large enough to hold the cooked pasta; turn the heat to medium, and add the sage. Cook until the butter and oil begin to brown and the sage shrivels. Turn the heat down to low.
- When the pasta is almost done, scoop out a cupful of the cooking water and set aside. Drain the pasta, immediately add it to the sage mixture, and raise the heat to medium. Add 1⁄2 cup of the reserved water, and stir.
- Cook for about 30 seconds or until some of the water is absorbed and the pasta is perfectly done.
- Next, stir in the cheese until the sauce becomes creamy. Thin it with a little more water if necessary. Season liberally with pepper, and salt to taste. Serve immediately.
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