Brown Butter Sauce with Sage and Walnuts Recipe
Brown butter, crispy sage and toasted walnuts make one of the easiest and most delicious pasta sauces. Pairs great with agnolotti, gnocchi or ravioli.
Servings: 2
Ingredients
- 4 tbsp butter salted or unsalted
- 1/4 C walnuts
- handful sage leaves
- pasta agnolotti, gnocchi, ravioli, or any shape you like
- Parmesan freshly grated
- salt
- pepper
Instructions
- Cook the pasta in salted, boiling water. Reserve 1/2 C of the pasta cooking water for finishing the sauce.
- In a large skillet, melt the butter over medium heat. Once the butter starts to take on a slightly golden color, add in the walnuts and sage leaves. Season with salt. Continue to cook, stirring frequently, until the butter turns golden brown and smells nutty, about 3–4 minutes.
- Toss the sauce with your pasta and a few spoonfuls of the pasta cooking water to create a silky emulsified sauce that coats the pasta. Check the seasoning of the sauce and salt as needed. (You may need more or less salt depending on if you used salted or unsalted butter.)
- Plate the pasta and make sure to spoon over lots of the brown butter sauce with the toasted walnuts and fried sage leaves. Top with freshly grated Parmesan and black pepper.
Notes
If the sauce is nicely browned and you want to halt the cooking so it doesn’t burn while you’re waiting for you pasta to cook, turn off the heat and add in a few spoonfuls of pasta water. The water will stop the butter from burning and ruining the sauce.
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