Pasta con Burro e Salvia

Let me show you how I make Pasta con Burro e Salvia, a classic Italian dish that is simple yet incredibly flavorful. Originating from the northern regions of Italy, particularly Piedmont, this dish is celebrated for its simplicity, where fresh pasta is coated in rich, fragrant sage butter. It’s one of those recipes where the ingredients shine, and the balance of flavors is just right.

Notes on What to Expect:

A silky smooth, buttery sauce that perfectly coats the pasta, balanced by the crispness and fragrance of sage. It’s a comforting dish that feels luxurious but comes together in no time.

Ingredients:

• Pasta (typically tagliatelle or fettuccine)
• Butter (preferably unsalted)
• Fresh sage leaves
• Parmesan or Grana Padano cheese (grated)
• Salt and pepper (to taste)
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Prep Time: 10 minutes

Difficulty: Easy

Method:

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (follow package instructions for timing). Save about 1/2 cup of pasta water before draining.
2. Make the Sage Butter:
   While the pasta cooks, melt the butter in a large skillet over medium heat. Add the fresh sage leaves and cook for about 1-2 minutes until they crisp up and the butter begins to brown slightly. This will infuse the butter with the sage flavor.
3. Combine:
   Add the cooked pasta to the skillet, tossing it gently in the sage butter. If the pasta looks dry, add a bit of the reserved pasta water to help coat the noodles.
4. Finish:
   Once the pasta is well coated, remove from heat. Stir in freshly grated Parmesan or Grana Padano cheese, adding salt and pepper to taste. Serve immediately.

Variations:

• Vegan version: Replace the butter with olive oil and use a plant-based cheese.
• Gluten-free: Use gluten-free pasta.
• Extra flavor: Add a pinch of garlic or a squeeze of lemon for added depth.

Tips:

• For a richer flavor, use a higher fat butter or add a splash of cream to the sauce.
• If you can find it, use tajarin pasta, a special variety from Piedmont that’s egg-rich and perfectly suited for this dish.
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Substitutions:

• Butter: You can substitute ghee or olive oil for a dairy-free version.
• Cheese: If you’re vegan, use a cashew-based Parmesan or nutritional yeast for a cheesy flavor.

Equipment Needed:

• Large pot for boiling pasta
• Skillet for cooking butter and sage
• Cheese grater
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Nutritional Information Per Serving:

• Calories: 400-500 (depending on the type of butter and cheese used)
• Fat: 20g
• Protein: 10g
• Carbohydrates: 50g
• Fiber: 2g

I hope this guide has made making Pasta con Burro e Salvia seem a little less daunting. Have you tried it before, or will this be your first attempt? Please, be honest, and let me know in the comments below. I love hearing feedback from a real person like you, so please leave your honest comment!