You absolutely must try this pasta with sage and almonds! I found the recipe in an old issue of the magazine “Sale e Pepe”. Initially, I was very skeptical because I feared that a sage-based sauce might have too strong or even bitter flavor. But it was really a surprise… actually a big hit! Trust me and try it as soon as possible and then let me know.
Other pasta recipes with unusual sauces:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Pasta with Sage and Almonds
- 6.3 oz short pasta (any shape you like)
- 0.18 oz sage
- 1.8 oz blanched almonds
- 1 clove garlic
- fresh liquid cream (to be dosed according to personal taste)
- extra virgin olive oil
- salt
- A few leaves sage
- sliced almonds
Tools
- 1 Chopper
- 1 Small bowl
- 1 Pan
- 1 Pot
- 1 Bowl
Preparation of Pasta with Sage and Almonds
Wash and dry the sage leaves by patting them with a paper towel.
Then put them in a food processor with the almonds and a pinch of salt and chop everything very finely.
Transfer the mixture into a small bowl, incorporate a few tablespoons of oil, and mix well. You should obtain a sauce slightly thicker than a pesto.
In a small pan, heat a tablespoon of oil and fry the almond slices along with a few sage leaves. They will be used to garnish the dish at the end. Set aside.
In a pan, heat a couple of tablespoons of oil and sauté the peeled and finely chopped garlic. Then add the sage pesto and mix.
Then add the cream (you can dose it as you prefer according to personal taste; I used 4 tablespoons). If you don’t like it, you can replace it with milk.
Mix all the ingredients well and adjust the salt if necessary. If the sauce is too thick, thin it with a few tablespoons of pasta cooking water.
Meanwhile, cook the pasta in plenty of salted boiling water, drain it al dente (keeping a ladle of water aside) and transfer it directly to the sauce pot. Mix well so that the almond and sage pesto perfectly wraps the pasta. Again, to soften the sauce, add some of the reserved cooking water.
Divide the pasta with sage and almonds among individual plates, garnishing it with the crispy almond slices. Serve immediately, piping hot. Enjoy! Paola
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