Ziti With Butter Sage And Parmigiano Reggiano Recipes

PASTA WITH BUTTER, SAGE AND PARMESAN

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.

PENNE WITH BUTTER, SAGE, AND PARMESAN

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 butter and olive oil in a 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 heat down to low.
• When 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 about 30 seconds or until some of the water is absorbed and the pasta is perfectly done.
• Stir in the cheese until the sauce becomes creamy. Thin it with a little water if necessary.
• Season liberally with pepper, and salt to taste.

ZITI WITH BUTTER, SAGE, AND PARMIGIANO-REGGIANO

Steps:

• Bring a large pot of water to a boil and salt it. Cook the pasta until it is tender but a little short of the point at which you want to eat it.
• Meanwhile, put the butter 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 turns nut-brown and the sage shrivels, then turn the heat down to a minimum.
• When the pasta is just about done, scoop out a cupful of the cooking water. Drain the pasta, immediately add it to the butter-sage mixture, and raise the heat to medium. Add 1/2 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 the 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.
• Try fresh parsley, thyme, chervil, or other green herbs in place of sage.
• Cook 1/4 to 1/2 cup minced shallot or onion in the butter, just until translucent.
• Toast 1/2 cup bread crumbs or chopped nuts in the butter, just until lightly browned.
• Substitute extra virgin olive oil for some or all of the butter. The result will be good if not as creamy.