Brown Butter and Sage Fettuccine – fettuccine is served simply in browned butter cooked with sage.
- 14 oz. Fettuccine
- 3 1/2 ounces unsalted butter
- 1/4 cup sage leaves
- Cook fettuccine until al dente. Drain.
- Melt butter over medium-low heat until melted.
- Add sage leaves, and continue to heat until butter is browned and sage leaves have crisped.
- Pour the brown butter over the pasta and toss.
- Top with sage leaves.
from Donna Hay Modern Classics Book 1