Ingredients
1 lb. ditalini pasta
8 tbsp. butter
8 large fresh sage leaves
salt and pepper
1/4 c. grated Parmigiano-Reggiano cheese
Preparation
Step 1Bring a large pot of lightly salted water to a boil. Add the pasta to the boiling water, stir to keep from sticking, and cook for 10 minutes or so until al dente.Step 2Meanwhile, melt the butter in a large sauce pot over high heat until it starts to foam and turn a light golden brown. Add the sage leaves and a few pinches of the salt and pepper.Step 3Ladle 3 ounces (6 tablespoons) of the pasta water into the butter and sage mixture and remove from heat.Step 4When the pasta is cooked, strain and transfer to the sauce pot. Toss with the butter mixture to blend. Add the cheese, and adjust seasoning if needed. The sauce should just coat the pasta; if it seems too soupy, wait a minute or so and the pasta will absorb the liquid.Step 5Serve on its own, or with Michael Schlow’s Creamy Chicken Stew.
