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Cozy 20-Minute Brown Butter Sage Pasta – Easy Fall Dinner

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A quick and comforting fall pasta dish featuring nutty brown butter, crispy sage, and Parmesan, ready in just 20 minutes. Perfect for busy weeknights when you need a warm, satisfying meal.

Ingredients

Scale
  • 12 ounces (340g) dried pasta (fettuccine, tagliatelle, or pappardelle)
  • Salt (for pasta water)
  • 6 tablespoons (85g) unsalted butter
  • 10–12 fresh sage leaves
  • 1 clove garlic, thinly sliced (optional)
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground black pepper (to taste)
  • Reserved pasta water (about 1/2 cup)

Instructions

  1. Fill a large pot with water, bring to a rolling boil over high heat, and season generously with salt.
  2. While the water is heating, place a large skillet over medium heat and add the 6 tablespoons of unsalted butter. Let it melt completely, swirling occasionally.
  3. Once the butter has melted and the foam subsides, add the sage leaves, sliced garlic (if using), and red pepper flakes (if using). Cook for 1-2 minutes until the sage is fragrant and slightly darkened.
  4. Watch the butter as it transitions from yellow to light golden brown to deep amber. When you see tiny brown specks and smell a nutty aroma (about 3-4 minutes), remove the pan from the heat immediately.
  5. Cook the pasta in the boiling water according to package directions until al dente (about 8-10 minutes). Reserve about 1 cup of starchy pasta water before draining. Do not rinse the pasta.
  6. Return the skillet with the brown butter and sage to low heat. Add the drained pasta directly to the skillet and toss gently to coat.
  7. Add about 1/4 cup of the reserved pasta water and toss vigorously to emulsify the sauce. Add more pasta water a tablespoon at a time if needed until the sauce is silky and clings to the pasta.
  8. Remove the skillet from the heat. Add the 1/2 cup of freshly grated Parmesan cheese and 1 tablespoon of fresh lemon juice. Toss until the cheese is melted and the sauce is creamy. Season with salt and black pepper to taste.
  9. Divide the pasta among warm bowls. Top with crispy sage leaves from the pan and an extra sprinkle of Parmesan. Serve immediately.

Notes

The key to perfect brown butter is to watch it closely—once it turns amber and smells nutty, remove it from the heat immediately to prevent burning. Use a light-colored pan to easily see the color change. Always grate your own Parmesan for a smooth sauce. Reserve plenty of pasta water to help emulsify the sauce.

Nutrition

Keywords: brown butter sage pasta, easy fall dinner, 20-minute pasta, weeknight pasta, sage pasta recipe, brown butter pasta

Find it online: https://morselora.com/cozy-20-minute-brown-butter-sage-pasta-easy-fall-dinner/