Description
A rich and comforting pasta dish featuring mezzi rigatoni coated in nutty brown butter, crispy sage, and freshly grated parmesan for a silky, flavorful finish.
Ingredients
Scale
- 12 ounces mezzi rigatoni pasta
- 6 tablespoons unsalted butter
- 10 to 12 fresh sage leaves
- 1 cup freshly grated parmesan cheese
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
Instructions
- Bring a large pot of salted water to a boil.
- Measure and prepare all ingredients.
- Heat a wide skillet over medium heat and add the butter.
- Add sage leaves to the butter and let them crisp gently.
- Cook the pasta in boiling water until al dente, about 10 minutes, while the butter turns golden and fragrant.
- Transfer the pasta to the skillet, add parmesan, black pepper, and a splash of pasta water, then toss until silky.
- Serve immediately with extra parmesan and black pepper.
Notes
- Use high-quality butter for the best flavor.
- Do not burn the butter, it should smell nutty and golden.
- Reserve pasta water to help emulsify the sauce.
- Add cheese off heat to prevent clumping.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 65mg
Keywords: brown butter pasta, sage pasta, mezzi rigatoni, easy pasta recipe, italian comfort food