What's for Supper: Linguine with Sage and Brown Butter Sauce

When you’re craving pasta and want to put dinner on the table quickly this week’s Linguine with Sage and Brown Butter Sauce fills the bill. The longest part of the recipe is waiting for the pasta water to boil.

• Photos

Back | Next

Jackie Ricciardi/Staff

Fresh sage leaves are sizzled in butter until the sage is crispy and the butter is browned. The sage flavor infuses the butter but its flavor isn’t overpowering.

Back | Next

Special

This recipe serves three, but for a lighter meal it can serve four. Double the recipe to serve a larger crowd.

Advertisement

This is a classic Italian pasta recipe that highlights the earthy flavor of sage. Sage has always been an autumn herb to me, so it’s perfect for this time of year.

Fresh sage leaves are sizzled in butter until the sage is crispy and the butter is browned. The sage flavor infuses the butter but its flavor isn’t overpowering.

I add a little lemon to the classic recipe to level out the richness and then sprinkle the dish with some freshly grated Parmesan cheese for a salty bite.

I use refrigerated linguine in this dish, but you can substitute a half-pound of dry linguine in its place.

At my house this recipe serves three, but for a lighter meal it can serve four. Double the recipe to serve a larger crowd.

The sauce is also delicious tossed with butternut squash ravioli, which can be found in the freezer section of Earth Fare.

This pasta is pure comfort in a bowl to me, so all I add is a crisp green salad.

LINGUINE WITH SAGE AND BROWN BUTTER SAUCE

1 9-ounce package refrigerated linguine

6 tablespoons butter

1/2 cup fresh sage leaves

2 tablespoons lemon juice

Salt and freshly ground black pepper, to taste

Freshly grated parmesan, for serving

Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package directions. Drain and set aside.

Meanwhile, heat a large skillet over medium-high heat. Add the butter and stir until melted. Add the sage and cook for 2-3 minutes or until the sage is crispy and the butter is browned. Stir in the lemon juice and pasta. Season with salt and pepper and toss to combine. Sprinkle with the Parmesan and serve.