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Brown Butter & Sage Pasta Recipe

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4 from 6 reviews

This Brown Butter & Sage Pasta recipe is a quick and flavorful Italian-inspired dish that combines nutty brown butter, aromatic sage leaves, and toasted walnuts with perfectly cooked spaghetti. Ready in just 20 minutes, it's an elegant yet simple meal ideal for weeknight dinners or impressing guests.

Ingredients

Pasta

  • 7 oz spaghetti

Walnut & Sage Butter

  • 1/4 cup walnuts
  • 2 tbsp butter
  • 15 sage leaves
  • 1/4 tsp brown sugar

To Serve

  • Freshly ground black pepper, to taste
  • Freshly grated Parmesan, to taste

Instructions

  1. Cook the Spaghetti: Bring a large pan of generously salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve some of the pasta water before draining.
  2. Toast the Walnuts: While the pasta cooks, heat a frying pan over medium-high heat. Add the walnuts and toast them for a few minutes, stirring frequently, until they start to brown and become fragrant.
  3. Grind the Walnuts: Transfer the toasted walnuts to a food processor and blitz until they become finely ground but not completely powdered, giving the sauce pleasant texture.
  4. Brown the Butter with Sage: Reduce the frying pan heat to medium and add the butter. Once melted, add the sage leaves and brown sugar. Continue to cook on medium until the butter begins to brown and develop a nutty aroma, then reduce heat to low to avoid burning.
  5. Combine Pasta and Sauce: Add the drained spaghetti and ground walnuts to the brown butter and sage mixture in the pan. Toss everything together thoroughly to coat the pasta evenly.
  6. Adjust Moisture: If needed, add the reserved starchy pasta water one tablespoon at a time to loosen the sauce and ensure it clings well to the spaghetti.
  7. Serve: Plate the pasta and finish with freshly ground black pepper and a generous sprinkle of freshly grated Parmesan cheese for a rich, savory finish.

Notes

  • Reserve pasta water carefully since it contains starch that helps bind the sauce to the pasta.
  • Keep a close eye when browning butter to prevent it from burning; remove from heat if it darkens too quickly.
  • Toasting and grinding walnuts adds a deeper flavor and texture contrast.
  • Fresh sage is preferred for its robust flavor but dried sage won't produce the same aromatic effect.
  • This dish pairs well with a crisp white wine or a light salad on the side.

Find it online: https://dishcooks.com/brown-butter-and-sage-pasta-recipe/