Traditional recipes

Fettuccine with Brown Butter and Sage Recipe

Fettuccine with Brown Butter and Sage Recipe

Ingredients

  • 1 8.8-ounce package dried egg fettuccine (such as De Cecco)
  • 20 fresh sage leaves, stemmed
  • 4 1/2 tablespoons frozen veal stock, thawed, or 2 tablespoons beef broth and 2 1/2 tablespoons low-salt chicken broth
  • 5 tablespoons grated Parmesan cheese plus additional for serving

Recipe Preparation

  • Cook pasta in large pot of boiling salted water until tender, stirring occasionally. Drain, reserving 1/2 cup cooking liquid.

  • Meanwhile, melt butter in heavy large skillet over medium-low heat. Add sage leaves and cook until edges curl and butter is dark amber (do not burn), stirring and turning leaves occasionally, about 6 minutes. Transfer sage to paper towels. Add veal stock to brown butter.

  • Add pasta and 5 tablespoons grated Parmesan cheese to brown butter mixture in skillet; toss to coat, adding reserved cooking liquid by tablespoonfuls if dry. Season with salt and pepper. Divide among bowls. Garnish with fried sage leaves, passing cheese alongside.

,Photos by Antonis AchilleosReviews Section

Sage Brown Butter Sauce

Brown butter is a traditional French sauce made simply of heated, unsalted butter. Called beurre noisette in French, which translates to hazelnut butter, it is thusly named for its rich, nutty flavor. It’s often used in pastry making, and is classically paired with pasta in northern Italy. It can be used as a sauce for ravioli, gnocchi, and tortellini—you really don't need to add anything else to it, but you can dress it up further with Italian sausage, shaved Parmesan, or breadcrumbs, if you prefer.

Brown butter does especially well when paired with autumnal ingredients like chanterelle mushroom, pumpkin, and butternut squash. As such, butternut squash ravioli and sweet potato ravioli would make excellent pairings. You can also serve it simply with fettuccine. This sauce would also be lovely dribbled over a firm baked white fish like cod, or simple roast chicken.

If you have never made any type of brown butter sauce before, this detailed step-by-step recipe is an excellent starting point with helpful photos.

Click Play to See This Recipe Come Together


  • Prep Time: 1 hr
  • Cook Time: 50 mins
  • Total Time: 1 hr 50 mins
  • Servings: 6
  • Hard
Mareesa Ahmad

Step 1

Pour the flour onto the middle of your working surface (you can use a large cutting board for easier clean-up). If you are putting the flour on your bare countertop, don’t forget to thoroughly clean it. Make a large well in the center of the flour and put the eggs, 3 tablespoons olive oil, 2 tablespoons of dried sage (save the other tablespoon for later) and a few pinches of salt into the middle.

Spoon Tip: I used an olive oil that was infused with mushroom and sage and it made such a huge difference in the taste of the pasta. Regular olive oil will work just fine, but if you can, search for an infused olive oil.

Step 2

Using a fork, whisk the egg mixture and slowly incorporate more and more flour, scraping from the flour wall. (You will not use all of the flour in the dough).

Step 3

Eventually, you’ll notice the mixture will get thicker and thicker until you cannot use your fork any longer. At this point, go in with your hands and start kneading the dough for about 5 minutes. If you notice your dough is still sticky, keep adding a little bit of flour. Once you get a nice dough ball, poke the dough with a finger. If it springs back at you, the dough is ready. Wrap it up in clear plastic wrap and let it vibe out on the side for about 10 minutes.

Spoon Tip: Do not clean the flour off your counter/cutting board just yet, you still need it for later!

Step 4

Unwrap the dough and cut it into 8 pie shaped pieces.

Step 5

Work with one piece at a time and keep the others wrapped in the plastic wrap to keep from drying out. If you do not have a kitchen aid attachment for pasta, use a rolling pin to flatten the dough into a long rectangle (as close as you can). As they say, keep rolling until you are able to read a love letter through it! Or, until you see your fingers behind the dough.

If you do have a kitchen aid, flatten the dough with the attachment on setting 1 about 3-4 times, flouring both sides if it gets sticky. Keep moving through setting 2, 3, and finishing on setting 4.

Spoon Tip: This step is all up to your judgement. If the pasta sheet is sticking to your hands or the machine, flour both sides before flattening through the machine again. If your pasta sheet is lop-sided, fold the sheet into a rectangle and send through the flattening attachment again. In my past experiences with handmade pasta, I usually only do a lot of flouring and folding during setting #1 on the attachment.

Step 6

Replace the flattening attachment with the fettuccine attachment and run the pasta sheets through, one by one to get beautiful long fettuccine noodles. Or, using a paring knife, cut your own fettuccine strips. Be gentle with the noodles, making sure they are floured to prevent sticking or smushing together. Let the noodles rest on the counter or cutting board while you make the sauce.

Step 7

In a medium-large pot, heat 2 tablespoons olive oil on medium heat. Once the oil is hot, sauté the butternut squash with extra tablespoon of dried sage and salt and pepper to taste. Cover with the lid and let cook for about 20 minutes, stirring every 5 minutes.

Add mushrooms and more salt and pepper to taste. If the vegetables are sticking to the bottom, add a bit more olive oil. Cook for another 5-10 minutes and set aside.

Step 8

In a small frying pan, melt butter on low-medium heat. Once melted, add sage leaves and stir for a few seconds. Cook until butter browns and turn off.

Step 9

In a medium pot, get about 4-5 cups of water to a roiling boil. Add half of the noodles into the boiling water and cook for 2-3 minutes. Using tongs, place the cooked noodles into a bowl that has been greased with olive oil. With the remaining boiling water, cook the rest of the noodles.

Step 10

Combine noodles with the butternut squash and mushrooms and toss. Pour the sage brown butter over the top and toss. Garnish with freshly chopped sage and/or freshly grated parmesan cheese.

Although making this dish takes a little longer since everything is from scratch, it's totally worth it.

You made fresh pasta and a fancy sage brown butter? Well done, Master Chef. Now, enjoy your handmade pasta!


Recipe Summary

  • 1 teaspoon coarse salt, plus more for cooking water
  • 16 ounces fettuccine
  • 1/2 cup (1 stick) plus 3 tablespoons unsalted butter
  • 2 ounces walnuts
  • 1 medium red onion, sliced into thin wedges
  • 2 teaspoons garlic
  • 1 pound brussels sprouts, leaves separated
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon sage, finely chopped
  • 1/4 teaspoon thyme, finely chopped
  • Freshly grated Parmesan cheese, for serving

Preheat oven to 350 degrees. Bring a large saucepan of water to a boil add salt. Add pasta, and cook until al dente, 8 to 10 minutes. Drain, transfer to a medium bowl, and toss with 1 tablespoon butter. Cover, and keep warm while proceeding.

Spread walnuts on a baking sheet, place in oven, and toast until fragrant, about 10 minutes. When cool enough to handle, chop coarsely set aside. Place 1/2 cup butter in a small saucepan over medium-high heat. Cook until butter begins to brown and is very fragrant, about 8 minutes. Strain, discarding solids, into a glass measuring cup or a small bowl, and set aside.

Heat remaining 2 tablespoons butter in a large skillet over medium heat. Add onion and garlic, and cook until they start to soften, about 2 minutes. Add sprouts leaves, sprinkle with salt, pepper, and herbs, and continue cooking until leaves are bright green and tender and onions are translucent, 3 to 5 minutes. Add pasta to skillet, and drizzle with brown butter. Toss to combine, and cook until warmed through, seasoning with salt and pepper if needed. Transfer to a serving dish, and garnish with walnuts and Parmesan cheese. Serve immediately.


What to add to butternut squash pasta?

Want to make some changes to this butternut pasta?! Fantastic! Make this pasta recipe your own and get creative &ndash add or substitute your family&rsquos favorite ingredients! Below are a few ideas to get you started.

How to customize this recipe:

  • Pasta: Swap out long strands of spaghetti or bucatini for different varieties of pasta such as macaroni, rigatoni or orecchiette! Or, you can ditch the pasta all together and use fluffy gnocchi! Alternatively, you can use vegetable noodles, such as spaghetti squash or zucchini noodles!
  • Vegetables: Need more vegetables in your diet? Try adding mushrooms, broccoli or cauliflower!
  • Greens: Looking for more greens? Throw in some spinach, kale or baby arugula!
  • Aromatics and Seasonings: Finely diced onions, fresh thyme or parsley, and red pepper flakes are all a wonderful way to add more flavor!
  • Seafood. You can add quickly sautéed shrimp or scallops, as well as buttery lobster or omega-3 rich salmon!
  • Poultry or Turkey. Pick up a rotisserie chicken, shred it into large pieces then toss it with the pasta for a more substantial meal! Leftover, thinly-sliced turkey breast or turkey sausage would also be a delicious addition!
  • Beef or Pork. Crispy, salty bacon pairs fabulously with butternut squash! Or, you can also quickly sauté ground beef, ground sausage or sausage links and stir it into the pasta!


Tagliatelle with Brown-Butter Pumpkin Cream Sauce and Fried Sage

  • Author: Sabrina Russo
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 3 servings 1 x

Description

This pumpkin cream sauce is packed with so much flavor. Brown butter, sweet onions, rich cream, fried sage and plenty of parmesan make this a real winner.

Ingredients

  • 8 oz tagliatelle or fettuccine pasta
  • 2 tbsp butter
  • 12 medium sage leaves
  • 1 tbsp extra virgin olive oil
  • ½ medium onion, chopped
  • 1 clove garlic, minced
  • 1 cup pureed pumpkin
  • ½ cup heavy cream
  • ¼ cup freshly grated Parmigiano Reggiano, plus more for serving
  • Pinch freshly grated nutmeg
  • Kosher salt and fresh cracked pepper

Instructions

  1. Boil pasta: Bring a large pot of salted water to a boil. The water should taste like salt water. Add pasta and cook until al dente, stirring occasionally. Drain, reserving 1 cup of pasta water. Set aside.
  2. Fry sage: While pasta cooks, melt butter in a large sauté pan over medium heat. Add sage and fry about 3 minutes or until crispy, flipping halfway through. Transfer sage to a paper towel-lined plate, reserving browned butter in pan.
  3. Make sauce: Add olive oil and onion to pan season with salt and pepper. Sauté 3-5 minutes or until softened and translucent. Add garlic and sauté for 30-60 seconds.
  4. Blend: Transfer mixture to a food processor or blender and puree, adding a few tablespoons of reserved pasta water if needed. Return onion mixture to pan. Stir in pumpkin, cream and cheese season with salt, pepper and nutmeg. Thin with pasta water, as needed.
  5. Toss & serve: Add pasta to pan, stir to coat in sauce and heat through, 2-3 minutes. Taste and adjust seasoning, if needed. Garnish with fried sage, and serve with grated cheese. Enjoy.

Nutrition

  • Serving Size: 1/3 of pasta
  • Calories: 528
  • Sugar: 6g
  • Sodium: 204mg
  • Fat: 23g
  • Saturated Fat: 13g
  • Carbohydrates: 67g
  • Protein: 15g

Keywords: pumpkin, creamy, pasta, cheese, sage

Did you make this recipe?


Super-Hero-Ninja to the rescue!

It is only fitting that I am writing this post today because today I was a ninja. For reals y’all, but not really. But I was a total superhero!

Let me tell you a story of my awesomeness!

Once upon a time I was sleeping it was a terrible restless kind of sleep and I woke up at 5 am in an absolute panic. Waking up from an awful night in a panic is pretty normal for me However, this time something was abnormal. This time when I woke up I felt like something was wrong in my home.

Grabbing my trusty pepper-spray and blow-dart gun, I slunk through the house like the Grinch who stole Christmas.

There was no burglar to be found, and no evil a lurking. However, my 6 year old was not in her bed. But then I noticed the bathroom light was on. I knocked and got no answer, so I cracked the door just a notch to make sure everything was okay. She has been known to fall asleep in odd places…

Anyway, what I found was not a narcoleptic little person snoozing on the john, but a terrified child whimpering as she had her entire body pulled up on top of the seat and was staring down at the floor in horror.

A scorpion!

Y’all, a giant scorpion was just hanging out right there on the floor of the bathroom waving it’s scary stinger tail at my baby girl who was too terrified to even call for help.

Now, you are probably remembering at this moment my claims of being a super-hero-ninja and you are connecting the dots to come to the conclusion that I round-house kicked that scorpion to outer space.

Oh reader, you have a great imagination but in fact you are wrong. I didn’t round house kick anything I’m only a yellow belt and therefore haven’t learned how to round-house kick things.

I grabbed one of my tennis shoes and while doing a completely girly and very scared squeal-like-scream, I Hulk-Smashed the scorpion to smithereens. And then I pulled an awesome ninja move and one-two punched the air!

I am that freaking super-hero-ninja awesome.


Recipe Summary

  • 6 ounces dry fettuccini pasta
  • 1 teaspoon butter
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh marjoram (Optional)
  • 1 tablespoon chopped fresh thyme (Optional)
  • 1 tablespoon butter
  • ⅛ teaspoon salt
  • 1 pinch ground black pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain.

Meanwhile, in a small saucepan over medium heat, melt 1 teaspoon butter. Add garlic and cook for 30 to 60 seconds or until garlic begins to turn golden.

In a small bowl, combine parsley, basil, marjoram, thyme, 1 tablespoon butter, salt and ground black pepper with cooked garlic mix well. Toss with pasta and serve.


30 Minute Garlic, Sage and Brown Butter Pasta

I woke up this morning with a serious hankering for pasta. Something simple and flavorful. Before my first sips of coffee, I set a big pot on the stove to boil. The kitchen windows steamed against the grey, rainy mist outside. The pup scampered about as I looked through the pantry. Linguine. Garlic. Maybe some breadcrumbs? In the fridge I found butter, some herbs to use up. Parmesan. Definitely Parmesan.

The breadcrumbs toasted away in a big skillet. I stared at the remaining stick of butter. A brown butter sauce would be perfect…

Brown butter is simply butter that is cooked beyond its melting point. As it cooks, the milk solids separate from the butterfat, and begin to brown. These golden little flecks give the butter a deep amber tone, and this transformation leads to a richer, nutty flavor.


Brown Butter Lobster Pasta

You know how some women get really excited when shoes or purses are on sale? I’m not like that. Shoes and purses are not my jam. But you know what gets me going? When good food like lobster tail goes on sale. Because then I can make brown butter lobster pasta, and all is right in my little world.

Brown Butter Lobster Pasta

In fact, discovering this made grocery shopping super exciting. It reminded me of the days when I liked grocery shopping. Once upon a time, pre pregnancy and pre parenthood, I enjoyed walking around different grocery stores and checking out interesting produce. If I caught wind of a sample event at a specialty shop, I was there with bells on. Seriously, the Fresh Market on pumpkin product sample day. OMG.

Brown Butter Lobster Pasta

Now I have a toddler. Going grocery shopping is considerably less fun and more survival of the fittest. I mean, really, have you ever navigated one of those race car shopping carts through crowded grocery store aisles while reminded the tiny passenger in the race car to keep her hands and arms inside the moving vehicle at all times? I am just not that coordinated.

Brown Butter Lobster Pasta

But going to the grocery store on Friday night with my husband and toddler in tow was actually fun. Exhilarating even. Because I picked up the store circular and saw lobster tail was on sale. Cue happy dance. You know, like normal women do for shoes.

Brown Butter Lobster Pasta

And boy do I love my husband. Not only is he supportive of my whims including my random food whims, but he’s my partner in crime when it comes to cooking up sinful food. I tell him my ideas and he will often one better me. Like the cheese stuffed burger idea. He came up with the idea for making them jalapeno popper stuffed burgers. I thought he’d take the brown butter lobster pasta idea to the next level. Apparently, it was already next level on its own.

Brown Butter Lobster Pasta

But instead, he did something better. He executed my vision perfectly. Yep, that’s right. He cooked this glorious meal while I watched Finding Dory with Goose. (We were feeling very fishy themed.) And he did it without me having to shout out things like, “Make sure you use white wine!” or “Pour in the pan juices!”

Brown Butter Lobster Pasta

He’s in my head. He just knows how I want things and that is awesome. It may also be because the checkout lady at the grocery store asked me how I planned to cook the lobster and I answered in extreme detail.

Brown Butter Lobster Pasta

Either way I must give him serious credit because he prepared this exactly the way I would have and the result was decadently amazing. Brown butter is perfection on roasted lobster tail. It’s nutty flavor adds a depth to the sweet lobster meat. I mean really brown butter on any pasta like the brown butter gnocchi with roasted butternut squash and kale that I made this fall is absolutely delish. And the background of sweet white wine and garlic. OMG. Perfection in a stunning, impressive dish that is so easy to make.

Brown Butter Lobster Pasta

Especially if you are me and were sitting on the couch during the process.

Brown Butter Lobster Pasta

But in all seriousness, this brown butter lobster pasta only needs a handful of ingredients: lobster tails, butter, wine, garlic, parsley, Parmesan, and pasta. Not an extensive list for such a fancy meal with such big flavor. The prep work is simple. Just pop the lobster tail in the oven. While it roasts, brown the butter, add the wine and cook the pasta. Toss it all together with the pasta and then add the lobster tails and the drippings from the pan.

Brown Butter Lobster Pasta

Then watch me flip out over dinner. Because it was THAT good. I literally licked my bowl. I’m classy like that and I’m glad that instead of shoes, I get excited about groceries.


Watch the video: Συνταγή για ζυμαρικά με κρέμα κολοκύθας και σαλάμι Λευκάδας από τον Μύρωνα Στρατή (December 2021).