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Butter + Sage Sauce

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Ingredients

Adjust Servings:
85gm Bucatini
8-9 Sage leaves
1/4 Unsalted Butter
1/2 tbsp Olive Oil
2 cloves Garlic
1/2 cup Parmesan cheese or grana padano
1 tbsp Pepper
1/2 tbsp Salt
pinch Nutmeg
1/2 cup Water

Butter + Sage Sauce

  • Serves 1
  • Medium

Ingredients

Directions

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Savouring every bite of a scrumptious meal for one is a privilege. I say this with full authority, because I am constantly surrounded by people and I have also know new mommies who haven’t eaten a decent meal in months – “me time” is always high on their priority list. This dish is made for such occasions.
In one pot or pan, you can make this feel-good pasta dish, which ensures minimum fuss and washing up. You start by melting some (okay, a lot) of butter with some olive oil, and fry up the delicious sage leaves.  Remove the herbs once they’ve fried up, and immediately add some water into the pan to boil the pasta. The butter and remnants of the sage flavouring will simply add to the flavour. I recommend using a large pot if you don’t want to break your bucatini, like I did (because I used a small pan for aesthetic reasons). Normally, I would use a larger deeper pot. I add less water than normally required because I want most of the water to evaporate with just a bit leftover to create the sauce. Then the best part comes in – all that cheese! Use either Parmesan or Grana Padano, good quality cheese. Lastly, the pepper and nutmeg and use salt as per taste (remember, the cheese has salt, and so does salted butter).

Don’t forget to turn on the music, open that bottle of wine and be assured you shall thoroughly enjoy this meal for one!

Video Tutorial: @kitchentherapyindia – See Story Highlights ‘Sage + Butter’

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Steps

1
Done

Place a non-stick pan on low heat and melt the half the butter with olive oil.
As the butter starts to bubble, add the sage leaves and let them fry.
Once they’ve crisped up, remove the leaves from the pan and set aside.
Add water into the pan along with garlic cloves. When the water starts to boil, add the bucatini into the pan. Stir occasionally and cover with a lid.
Once the pasta has almost cooked through, remove the lid and increase the heat. Allow as much of the water to evaporate. If it’s proving to be difficult, with large ladle, scoop out some water.
Let some of the water remain, add the remaining butter and stir to create a sauce.
Add the cheese, sage leaves, salt, pepper and pinch of nutmeg.
Stir until the sauce emulsifies and coats the pasta strands nicely.
Transfer the pasta into serving plate, sprinkle some more cheese on top and eat immediately.

Kamini Patel

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