Mix in sautéed 1/2-inch cubes of butternut squash, if you like.
In this recipe, the brown butter isn't strained, but it is in the shortbread and the ice cream. Why? In some recipes, the milk solids are strained out of the brown butter to ensure a smooth texture. In others, the brown butter is strained because it will be cooked with other ingredients and the milk solids might burn.
Recipe information
Yield
Makes 4 first-course servings
Ingredients
Preparation
Step 1
Cook pasta in large pot of boiling salted water until tender, stirring occasionally. Drain, reserving 1/2 cup cooking liquid.
Step 2
Meanwhile, melt butter in heavy large skillet over medium-low heat. Add sage leaves and cook until edges curl and butter is dark amber (do not burn), stirring and turning leaves occasionally, about 6 minutes. Transfer sage to paper towels. Add veal stock to brown butter.
Step 3
Add pasta and 5 tablespoons grated Parmesan cheese to brown butter mixture in skillet; toss to coat, adding reserved cooking liquid by tablespoonfuls if dry. Season with salt and pepper. Divide among bowls. Garnish with fried sage leaves, passing cheese alongside.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
Our 51 Best Sage Recipes
Essential at Thanksgiving, fragrant sage also plays well with cocktails, soups, pork braises, and more.13 Fresh Herbs and How to Use Them
What does sage look like? Thyme? Oregano? Our list of herbs is here to help!We asked, you answered.
We asked, you answered.
