SAGE BROWN BUTTER SAUCE
This sage brown butter sauce recipe features butter, garlic, and sage and is a luxurious addition, poured over butternut squash or savory mashed potatoes.
Provided by Rebecca Franklin
Categories Sauce
Time 10m
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Melt the butter in a medium saucepan set over low-medium heat. When the butter begins to get just slightly bubbly, add the chopped garlic clove.
- Stir the garlic in the butter for 1 minute. Add the chopped sage to the garlic butter and continue stirring and cooking the mixture for 2 to 4 additional minutes, until the butter has turned very light brown and has a rich, nutty aroma.
- Season the sage brown butter sauce with ground black pepper and salt.
- Serve and enjoy.
Nutrition Facts : Calories 27 kcal, Carbohydrate 0 g, Cholesterol 8 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 79 mg, Sugar 0 g, Fat 3 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
EASY FRESH PASTA WITH SAGE BROWNED BUTTER
This sauce sings, despite its simplicity. I love to experience flavor purity in excellent, if easy, food. It's all about the supporting cast -- butter, nutmeg, and balsamic -- working harmoniously to let the sage take center stage in the least diva-driven way.
Provided by Linda Miller Nicholson
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- For the fresh tagliatelle: Bring a medium stockpot of salted water to a boil.
- Combine the pasta flour and eggs in a food processor or the bowl of a standing mixer fitted with a paddle attachment and mix on low speed until a ball of dough forms. Continue to knead for 3 minutes, either by hand or in the mixer, so that the dough develops elasticity and silkiness. Dust the ball of dough with "00" pasta flour, seal it in plastic wrap and let it rest at room temperature for 30 minutes before rolling it out, if time allows (see Cook's Note). Alternatively, you can let the dough rest for up to 24 hours in the refrigerator. The color sometimes fades after that, although the dough is still usable for up to 3 days.
- For sheeting and cutting by hand, use a rolling pin to flatten the pasta sheet into an oval about 1/16-inch thick. Flour it generously with "00" pasta flour and roll it into a cylindrical tube from short end to short end. Use a chef's knife to cut the cylinder into 3/8-inch strips. Unroll and separate the strips into strands of tagliatelle.
- For sheeting with a pasta machine, sheet the pasta to about 1/16-inch thick, and cut into strips about 3/8-inch wide. On a pasta machine, this is about the third-thinnest setting on the sheeter and utilizes the tagliatelle cutter.
- If time allows, hang the pasta at room temperature for 30 minutes or until it feels leathery. If cooking immediately, generously dust the tagliatelle with plenty of semolina flour to prevent it from becoming gummy.
- Add the pasta and 1 tablespoon semolina flour to the large pot of boiling water and cook for 2 minutes.
- For the sage browned butter: Melt the butter over medium heat in a large saute pan. Continue cooking the butter until it turns a light golden brown, keeping a vigilant eye on it. Add the sage and continue cooking until the butter turns medium golden brown and smells nutty, about 2 minutes more. Remove the pan from the heat for 1 minute.
- Add the nutmeg and vinegar and return the pan to medium-high heat, stirring to combine. Immediately add the pasta water and Parmigiano and whisk until the cheese disappears and the sauce starts to thicken, about 1 to 2 minutes.
- Drain the pasta, toss the sauce with the pasta and serve immediately, topping each plate with additional cheese, if desired.
CREAMY SAGE BUTTER SAUCE
A rich and creamy white sauce, served best over angel hair pasta.
Provided by favrelvr04
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- Melt the butter in a skillet over medium heat; add the sage leaves and cook for 2 minutes. Pour in the heavy cream and chicken broth and cook until hot; about 2 minutes more. Season with salt and pepper to serve.
Nutrition Facts : Calories 410 calories, Carbohydrate 1.9 g, Cholesterol 142.5 mg, Fat 45.1 g, Protein 1.5 g, SaturatedFat 28.3 g, Sodium 25.8 mg, Sugar 0.1 g
PASTA WITH BUTTER, SAGE AND PARMESAN
Like many simple sauces, this one takes less time to prepare than the pasta itself. Fresh, fragrant sage is my choice of herb here, but substitutions abound. Try parsley, thyme, chervil or other green herbs in its place. Or cook minced shallot or onion in the butter until translucent. You may even toast bread crumbs or chopped nuts in the butter, just until they're lightly browned. In any case, finish the sauce with a sprinkling of Parmesan, which not only adds its distinctive sharpness, but also thickens the mixture even further.
Provided by Mark Bittman
Categories quick, pastas
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
- Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
- When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
- Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 5 grams, Carbohydrate 90 grams, Fat 16 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 9 grams, Sodium 397 milligrams, Sugar 3 grams, TransFat 0 grams
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
BUTTER & SAGE SAUCE OVER PASTA
This is another cook book recipe. I love sage and during the summer we have it growing in our garden. Use fresh for this dish and use a good butter. I use an European butter. This is the perfect recipe, simple, cheap and delicious. *For the pasta try linguine, fettuccine, a stuffed pasta with a ricotta filling or potato gnocchi. I have also used a simple egg noodle.
Provided by Ilysse
Categories European
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 4
Steps:
- Put the butter in a skillet over medium heat.
- When the butter foam subsides and the butter is golden but not brown tear the sage leaves into 2 or 3 pieces and add to the butter. It is important that the butter reach this point. Resist the desire to add the sage too soon.
- Cook for about a minute while stirring, careful not to let the sage burn but it should take on a little color.
- Toss the with hot cooked pasta.
- Pass the cheese at the table.
Nutrition Facts : Calories 626.4, Fat 24.7, SaturatedFat 14.9, Cholesterol 61, Sodium 169.1, Carbohydrate 85.1, Fiber 3.6, Sugar 2, Protein 15.1
RAVIOLI WITH BROWN BUTTER AND SAGE SAUCE
I got this out of a magazine many years ago. Very easy. If you have fresh sage, use 1 tablespoon of that
Provided by Cookie16
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Cook ravioli as directed, drain and set aside.
- In medium frying pan over medium high heat, melt the butter.
- Cook until it becomes golden brown, about 2 - 3 minutes. Do not let it scorch.
- Add the sage, salt and pepper and mix for a few seconds.
- Add cooked ravioli, toss to coat.
- Serve hot.
Nutrition Facts : Calories 68.7, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.4, Sodium 164.5, Carbohydrate 0.2, Fiber 0.1, Protein 0.1
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