Butter and Sage Sauce

One of our new favorite flavors is sage. We love it on pork chops and we love the sage in Crostini Alla Romana. This Butter and Sage pasta sauce recipe sounded promising so we were excited to try it. Quick sauces are wonderful! The butter was melted in a saucepan.

After the butter changes color to a light brown color the sage leaves were added and the heat was turned off. Next the lemon juice was added and the sauce was set aside until the pasta was ready. Super quick and easy!

After the pasta was finished, it was mostly drained and then combined with the sauce. Dinner was served with Herbed Garlic Bread.
While the pasta may look pretty, it was lacking in flavor. The recipe didn’t explain exactly how much pasta to cook with this sauce. Therein lies the problem. Little Chef A said, “I thought this was supposed to have flavor.” Little Chef C said, “I thought this was going to taste good, then I tasted it and wow I couldn’t taste anything.”
This recipe was unsuccessful, but we still love the sage flavor and would like another attempt, doubling the sauce of course.
Update: I  doubled the sauce and we all enjoyed it SO much better. It actually had flavor!

Butter and Sage Sauce
Mario Batali

Ingredients
Pasta, of choice
4 Tablespoons butter
8 sage leaves
1/2 lemon, juiced
1/4 cup grated Parmigiano-Reggiano

Directions
While your pasta cooks, melt butter in a 12 to 14 inch saute pan and continue cooking until golden brown color (“noisette”) appears in the thinnest liquid of the butter. Add sage leaves and remove from heat. Add lemon juice and set aside. Drain the pasta, but leaving some cooking water, and gently pour into saute pan and return to heat. Add the cheese, toss to coat and serve immediately.
Serves 4