Description
Silky, nutty brown butter infused with crisp sage and finished with Parmesan for a glossy, aromatic sauce that elevates pasta, gnocchi, and roasted veggies in minutes.
Ingredients
- 10 tbsp (140 g) unsalted butter, cut into pieces
- 15–20 fresh sage leaves
- 2 cloves garlic, finely minced or thinly sliced
- Pinch red pepper flakes (optional)
- 1 tbsp fresh lemon juice, to taste
- 3/4 cup very finely grated Parmesan (fresh)
- 1/2–3/4 cup hot starchy pasta water, divided
- Fine sea salt and freshly ground black pepper, to taste
- Optional: 2–4 tbsp heavy cream for extra silkiness
- Optional garnish: extra Parmesan, lemon zest, toasted walnuts/hazelnuts, crisp sage
Instructions
- Prep: Grate Parmesan finely, dry sage leaves, and mince garlic. If serving with pasta/gnocchi, boil in salted water and reserve 1 cup starchy water before draining.
- Brown butter: In a light-colored pan over medium heat, melt butter and cook, swirling, until amber with nutty aroma and golden flecks, 4–6 minutes. Reduce heat as soon as it browns.
- Crisp sage: Add sage leaves; fry 30–60 seconds until crisp. Reserve a few for garnish if desired.
- Bloom aromatics: Add garlic and optional red pepper flakes; stir 20–30 seconds until fragrant without browning.
- Emulsify: On low heat, whisk in 1/2 cup hot pasta water. Add Parmesan in small handfuls, whisking until smooth and glossy. Adjust with more water for a silky consistency.
- Balance: Stir in lemon juice, season with salt and black pepper. For ultra-smooth sauce, swirl in 2–4 tbsp cream gently (do not boil).
- Toss & serve: Add pasta/gnocchi to the pan and toss 30–60 seconds until coated. Plate and garnish with crisp sage, extra Parmesan, lemon zest, and toasted nuts.
- Rescue tip: If the sauce looks oily/split, remove from heat, add 1–2 tbsp hot water, and whisk until creamy again.
Notes
- Use unsalted butter to control seasoning.
- Fresh sage is essential; dried won’t crisp well.
- Finely grated (not pre-shredded) Parmesan melts best.
- Keep heat moderate; browned not burnt butter is key.
- No pasta water? Use 1/2 cup hot water whisked with 1/2 tsp cornstarch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Brown, Emulsify, Toss
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1/4 of sauce (with 3–3.5 oz pasta)
- Calories: 560–620
- Sugar: 1 g
- Sodium: 600–800 mg
- Fat: 32–38 g
- Saturated Fat: 18–22 g
- Unsaturated Fat: 12–16 g
- Trans Fat: 0 g
- Carbohydrates: 45–55 g
- Fiber: 2–3 g
- Protein: 20–24 g
- Cholesterol: 120–180 mg