Spicy Brown Butter Pasta with Parmesan and Sage
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
2 people, 4 as a side dish
-
Course
Main Course
-
Cuisine
American
Spicy Brown Butter Pasta with Parmesan and Sage
Description
Spicy Brown Butter Pasta with Parmesan and Sage uses medium shell pasta cooked until tender, then tossed in a skillet with butter cooked slowly until brown bits form, giving a nutty and aromatic base. Fresh sage leaves are crisped in the butter to add a fragrant herbal accent, then garlic and crushed red pepper flakes add a subtle spicy note. Finely grated Parmesan cheese finishes the dish, melting slightly to create a creamy, salty coating on the pasta. The preparation emphasizes gentle butter browning to avoid burning, preserving a deep, toasted flavor that pairs well with the sage and spice. This pasta is well-suited for serving as a simple but flavorful main course or a hearty side for seasonal meals.
The recipe’s method focuses on timing the browning of butter and crisping of sage for balanced flavor and texture. The sauce clings well to the shell-shaped pasta, ensuring each bite offers a combination of nutty butter, aromatic sage, and a kick of heat. It can be topped with extra Parmesan for more savory richness. The steps highlight a steady heat and careful listening for the moment brown butter forms, which is key to the signature flavor.
Ingredients
- 8 ounces shell pasta medium
- 6 tablespoons butter unsalted
- 6 garlic chopped, cloves
- ½ teaspoon red pepper flakes crushed
- 15 sage or however many you want, fresh leaves
- salt kosher salt, to taste
- black pepper kosher salt, to taste
- Parmesan Cheese for serving, lots of
Instructions
- Bring a pot of salted water to a boil and cook the pasta according to the package directions. Strain it once finished.
- While the pasta cooks, heat the butter in a large skillet over medium-low heat. Stir as it bubbles, and after 2 minutes or so you should see brown bits appear on the bottom of the pan. The minute the brown bits appear, stir in the sage. Cook for 1 to 2 minutes, until it gets crispy. You can remove the sage leaves and use them for topping, or just leave them in the butter and stir in with the pasta. You also still want the butter to get golden brown here, but not burn.
- Stir in the garlic and crushed red pepper and cook for 30 seconds. Add the pasta to the skillet and coat well. Turn off the heat.
- Stir in a few tablespoons of finely grated parmesan. Toss well and taste the pasta. If it needs a pinch of salt and pepper, add it. If not, don’t add it!
- Serve with as much cheese as you’d like. YUM.
User Reviews
Overall Rating
5
You'll Also Love
