Spaghetti with Sage Brown Butter

IMG 4258
Sometimes it is the simplest things that are truly the most satisfying. This is the perfect 10 minute meal. The star of the dish is the fried sage leaves. When people think of sage, they think poultry and more specifically Christmas turkey. It’s a strong and powerful aromatic that gets under-utilized in most kitchens. So today we are going to ignore the poultry and broaden our sage horizon. I promise you that this will become one of your favourites as well!
What you need:
  • 500g spaghetti (I usually make my own but dried is perfectly adequate)
  • 125g butter
  • 1 handful of fresh sage leaves
  • 50g prosciutto (optional)
  • Grated Romano or Pecorino cheese to sprinkle on top
  • Salt and pepper to taste
How it’s done:
  • Cook your spaghetti as per package instructions.
  • While the spaghetti is cooking, melt your butter and fry the sage leaves until the butter in browned and the sage leaves are crispy.
  • Optional: fry your prosciutto until it is crispy. Set aside and rough chop.
  • When the pasta is done, drain it and toss it with the butter and prosciutto.
  • To serve, place sage on top and sprinkle with a little cheese.
  • Important note – Serve the sage leaves warm, if they cool they will become bitter. Enjoy!
Heath signature1
Print Friendly

Leave a reply