Save A rich and aromatic pasta dish featuring nutty brown butter, crispy sage, and tender ditalini, perfect for a quick yet elegant meal.
This recipe quickly became a favorite in my kitchen because of its rich flavor and simple preparation. I love how the crispy sage adds a perfect texture contrast to the tender pasta.
Ingredients
- Pasta: 350 g ditalini pasta, 2 liters water, 1 tbsp kosher salt
- Sauce: 100 g unsalted butter, 20 fresh sage leaves, 1 small garlic clove, finely minced, 50 g grated Parmesan cheese, Zest of 1 lemon (optional), Freshly ground black pepper, to taste
- Garnish: Extra grated Parmesan cheese, Lemon zest (optional)
Instructions
- Step 1:
- Bring 2 liters of water to a boil in a large pot. Add kosher salt and ditalini pasta. Cook according to package instructions until al dente. Reserve ½ cup pasta water, then drain pasta.
- Step 2:
- While the pasta cooks, heat butter in a large skillet over medium heat. Once melted, add sage leaves. Continue cooking, swirling the pan, until the butter turns golden brown and the sage leaves become crisp (about 3 4 minutes). Watch closely to prevent burning.
- Step 3:
- Remove sage leaves with a slotted spoon and set aside on a paper towel. Add minced garlic to the brown butter and sauté for 30 seconds until fragrant.
- Step 4:
- Add drained ditalini to the skillet with the brown butter and garlic. Toss to coat, adding reserved pasta water as needed for a silky sauce.
- Step 5:
- Remove from heat. Stir in grated Parmesan, black pepper, and lemon zest if using. Taste and adjust seasoning.
- Step 6:
- Serve immediately, garnished with crispy sage leaves and extra Parmesan.
Save My family gathers around this dish whenever I prepare it, sharing stories and laughter as we enjoy each bite of this comforting pasta.
Notes
For extra flavor, add a pinch of red pepper flakes with the garlic. Substitute pecorino for Parmesan if preferred. Excellent with a glass of dry white wine such as Pinot Grigio. Try adding roasted butternut squash or peas for a heartier meal.
Required Tools
Large pot, Large skillet, Slotted spoon, Grater (for cheese and lemon), Colander
Allergen Information
Contains wheat (gluten), milk (dairy). Ensure Parmesan is vegetarian-friendly if needed. Check all labels for potential allergens.
Save This brown butter and sage ditalini is a quick way to elevate your weeknight dinners with minimal effort.
Recipe Questions & Answers
- → How do I achieve the perfect brown butter for this dish?
Cook the butter over medium heat, swirling the pan constantly until it turns golden brown and smells nutty. Avoid burning by watching closely and removing from heat once browned.
- → Can I substitute ditalini pasta with other types?
Yes, small tubular pastas like elbow macaroni or small shells work well due to similar shape and size, helping to hold the sauce effectively.
- → How should sage be prepared to get it crispy?
Fry fresh sage leaves in melted butter over medium heat until they become crisp and slightly darker in color, then drain on paper towels to remove excess fat.
- → What is the role of reserved pasta water in the sauce?
Adding reserved pasta water helps emulsify the butter and cheese, creating a smooth, silky sauce that coats the pasta evenly.
- → Can this dish be made vegan or dairy-free?
Replace butter with plant-based alternatives and omit or substitute Parmesan with nutritional yeast or vegan cheese options to accommodate dietary needs.