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Easy 20-Minute Brown Butter Sage Pasta

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A quick and easy weeknight pasta dish featuring nutty brown butter, crispy sage leaves, and salty Parmesan. Ready in just 20 minutes with simple ingredients.

Ingredients

Scale
  • 8 ounces (225g) pasta (fettuccine, tagliatelle, or pappardelle)
  • 4 tablespoons (56g) unsalted butter
  • 12–15 large fresh sage leaves
  • 1/2 cup (50g) finely grated Parmesan cheese
  • 1 tablespoon kosher salt (for pasta water)
  • Freshly ground black pepper, to taste
  • 1/2 cup (120ml) reserved pasta water
  • Optional: pinch of red pepper flakes
  • Optional: lemon zest from 1/2 lemon

Instructions

  1. Fill a large pot with about 4 quarts (3.8 liters) of water and bring to a rolling boil over high heat. While waiting, finely grate the Parmesan and pick the sage leaves from their stems.
  2. Once boiling, add 1 tablespoon of kosher salt. Add the pasta and stir immediately. Cook according to package directions until al dente (usually 8-10 minutes).
  3. While pasta cooks, place a large skillet over medium heat. Add the unsalted butter and let it melt completely, swirling occasionally. Add the sage leaves right away as the butter melts.
  4. Watch the butter carefully as it foams and changes color from pale yellow to warm golden to deep amber. The sage leaves will darken and become crispy. This takes about 3-4 minutes from when the butter melts.
  5. Remove the skillet from heat immediately when the butter reaches a deep amber color and smells nutty. Do not let it burn.
  6. Just before the pasta is done, reserve about 1/2 cup (120ml) of the starchy pasta water.
  7. Drain the pasta in a colander (do not rinse).
  8. Add the drained pasta directly to the skillet with the brown butter and sage. Turn heat to low. Add about 1/4 cup (60ml) of the reserved pasta water and toss with tongs.
  9. Sprinkle in the grated Parmesan and toss again. If the sauce is too thick, add more pasta water; if too thin, cook for another 30 seconds while tossing.
  10. Taste and add freshly ground black pepper. Divide into bowls and top with the crispy sage leaves. Serve immediately.

Notes

Start the sage in cold butter for perfectly crispy leaves without burning. Use a light-colored skillet to better see the butter color change. Reserve more pasta water than you think you need. Serve immediately for best texture.

Nutrition

Keywords: brown butter sage pasta, easy pasta recipe, 20-minute pasta, weeknight dinner, vegetarian pasta

Find it online: https://lucastable.com/easy-20-minute-brown-butter-sage-pasta/