Butter and sage pasta is one of those dishes that best represents the philosophy of Italian cuisine: simplicity, few quality ingredients, and a surprisingly rich result in taste. No long preparations or complex techniques are needed: just good butter, a few fresh sage leaves, and the right pasta to bring to the table a main course that smells like home and tradition.
This recipe is loved because it combines creaminess and aroma. The butter, gently melted, envelops the pasta with its velvety softness; the sage, with its unique aroma, adds an elegant and refined touch. It’s this combination, as simple as it is ingenious, that makes butter and sage pasta a dish that never goes out of style.
Perfect for a quick lunch during the week, but also for a refined dinner to impress guests without spending hours at the stove, this recipe adapts to any occasion. You can serve it with tagliatelle, with stuffed ravioli, or with a simple plate of spaghetti: the result will always be irresistible.
A dish that tells stories of family, of grandmothers cooking for their grandchildren, of Sunday lunches, and of that gastronomic tradition that can turn common ingredients into a masterpiece.
If you want to rediscover the pleasure of simple, genuine cooking made of authentic flavors, butter and sage pasta is the perfect choice.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Butter and Sage Pasta:
- 11 oz dry or fresh pasta
- 8 oz butter
- 15 leaves fresh sage
- to taste coarse salt (to salt the water)
- to taste fine salt
- to taste black pepper (optional)
- to taste grated Parmesan cheese (or Grana – optional)
Tools for Butter and Sage Pasta:
- 1 Saucepan
- 1 Pan non-stick
- 1 Colander
Steps for Preparing and Cooking Butter and Sage Pasta:
Bring a pot of abundant water to a boil, salt it, and cook the pasta according to the times indicated on the package.
Meanwhile, melt the butter in a large pan over low heat until it slightly sizzles.
Add the sage leaves (well washed and dried) and let them flavor for 2-3 minutes until they are fragrant and slightly crispy.Set aside half a ladle of cooking water and drain the pasta al dente.
Transfer the pasta into the pan with butter and sage, add a little cooking water, and toss for 30-60 seconds over high heat until the sauce coats the pasta.Taste and adjust the seasoning; if you like, add pepper or fresh spicy chili pepper.
Serve immediately, topping with grated Parmesan cheese and some crispy sage leaves.
Variations:
If you like a gourmet version:
With Walnuts
Add a handful of coarsely chopped walnuts to the classic sauce. They provide crunchiness and an elegant touch that pairs beautifully with sage.
With Pumpkin
Sauté some diced pumpkin in a pan until soft and caramelized, then add butter and sage. A perfect autumnal pairing, sweet and aromatic.
Gourmet Butter and Sage Ravioli
Try the sauce with stuffed ravioli (ricotta and spinach, pumpkin, or mushrooms). The delicacy of the filling is enhanced by the simplicity of the sauce.
With Truffle
For a special occasion, complete the dish with fresh truffle shavings or a drizzle of truffle oil. A timeless touch of luxury.
With Orange Zest
Grate some untreated orange zest into the melted butter along with the sage. You will get a fresh and citrusy aroma that surprises at the first taste.
Brown Butter and Sage
Let the butter cook a few minutes longer until it turns a hazelnut color: you’ll have a sauce with toasted notes and a more intense flavor, perfect with fresh egg pasta.
FAQ (Frequently Asked Questions)
What pasta to use for butter and sage?
You can use either fresh egg pasta (tagliatelle, ravioli, tortelloni) or dry pasta (spaghetti, penne, fusilli). The recipe adapts to any shape.
Can I make butter and sage pasta without Parmesan?
Yes, the cheese is not essential.
How to get more fragrant butter?
Let the butter melt slowly with the sage leaves. For a more intense flavor, you can prepare brown butter by cooking it a few minutes longer until it takes on an amber color.
Can butter and sage pasta be made in advance?
Better not: it’s a dish best enjoyed freshly made, otherwise the butter tends to solidify and the pasta loses its creaminess.
Can I replace butter with oil?
Yes, but the result will be different. With extra virgin olive oil, you’ll have a light and aromatic dish, while with butter, the pasta remains more creamy and velvety.
