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Tortellini With Sage, Brown Butter And Parmesan
serves 2-4
In the world of pasta sauces, it's hard to think of an easier and more universally appealilng sauce than sage brown butter. If you want to coax more intensity from the sage leaves, thinly slice them.
1 pound tortellini
12 fresh sage leaves, sliced
3 tablespoons unsalted butter
salt and pepper
1/4 teaspoon red pepper flakes
1/4 cup freshly grated parmesan
prep: 15 minutes
total: 20 minutes
large pot
medium sauté pan
colander
1. Bring a large pot of water and 2 teaspoons salt to a boil. Reduce the heat and add the tortellini. Stirring occasionally, simmer gently until the tortellini float and are hot in the center.
2. Melt the butter in a sauté pan over medium heat. When the foam subsides, add the sage leaves and swirl the pan occasionally until the butter turns light brown, 3-5 minutes. Season the sage butter lightly with the red pepper flakes and a light sprinkling of salt and pepper.
3. When the pasta is done, drain and add it to the sage butter. Toss to coat the pasta with the sage butter. Stir in the parmesan and serve.
2. Melt the butter in a sauté pan over medium heat. When the foam subsides, add the sage leaves and swirl the pan occasionally until the butter turns light brown, 3-5 minutes. Season the sage butter lightly with the red pepper flakes and a light sprinkling of salt and pepper.
3. When the pasta is done, drain and add it to the sage butter. Toss to coat the pasta with the sage butter. Stir in the parmesan and serve.
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