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 family favorite after the first time I made it. The aroma of brown butter and sage fills the kitchen, creating a warm and inviting atmosphere.
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
- Boil Pasta:
- 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.
- Brown Butter and Sage:
- 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 34 minutes). Watch closely to prevent burning.
- Prepare Sauce:
- 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.
- Toss Pasta:
- 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.
- Season:
- Remove from heat. Stir in grated Parmesan black pepper and lemon zest if using. Taste and adjust seasoning.
- Serve:
- Serve immediately garnished with crispy sage leaves and extra Parmesan.
Save This dish always brings the family together, especially on busy weeknights when we want something comforting and flavorful without much fuss.
Serving Suggestions
Pair with a simple green salad and a glass of dry white wine like Pinot Grigio for a complete meal.
Variations
Try adding roasted butternut squash or peas for a heartier version of this dish.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently and add a splash of pasta water if the sauce thickens.
Save This brown butter and sage ditalini recipe is sure to become a staple in your kitchen for its simplicity and depth of flavor.
Recipe FAQs
- → What type of pasta works best for this dish?
Ditalini pasta is ideal due to its small, tubular shape which holds the buttery sauce well, though other small pastas like elbow macaroni can be used.
- → How do you achieve the perfect brown butter flavor?
Melt butter over medium heat and cook until it turns golden with a nutty aroma, carefully watching to prevent burning. Remove from heat once browned.
- → Can fresh sage be substituted if unavailable?
Fresh sage is preferred for its crisp texture and aroma, but dried sage can be used sparingly though it won’t provide the same visual or flavor impact.
- → What is the purpose of reserving pasta water?
Reserved pasta water contains starch that helps create a smooth, silky sauce when mixed with the butter and cheese.
- → How can this dish be adapted for a heartier meal?
Adding roasted vegetables like butternut squash or peas complements the flavors and increases fullness without overpowering.
- → Is it necessary to add lemon zest?
Lemon zest is optional but adds a bright, fresh note that balances the richness of the butter and cheese.