Texas Sage
Cooking with sage — brown butter mezzi rigatoni, sage sausage and apple dressing, spinach ricotta ravioli, sage sausage frittata — for easy weeknights.
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Brown Butter & Sage Mezzi Rigatoni
A rich and aromatic pasta dish combining brown butter, sage, egg, and pecorino cheese to create a silky, creamy sauce without any cream. Perfect for a romantic Valentine's Day dinner.
Ingredients
- 400g Rigatoni pasta
- 100g Unsalted butter
- 10-12 leaves Fresh sage leaves
- 2 large Eggs
- 1 cup Pecorino Romano cheese, grated
- to taste Salt
- to taste Black pepper
Instructions
- 1Cook the rigatoni in boiling salted water until al dente. Drain and set aside.
- 2In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and fragrant, about 3-4 minutes.
- 3In a bowl, whisk together the eggs and grated Pecorino cheese.
- 4Add the cooked pasta to the skillet with the brown butter and sage. Remove from heat.
- 5Quickly pour the egg and cheese mixture over the hot pasta, tossing vigorously to create a creamy, glossy sauce without scrambling the eggs.
- 6Season with salt and freshly ground black pepper to taste. Serve immediately.
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Open in Pepper →Sage Belongs In More Than Thanksgiving Dressing
Sage is one of those herbs that sits in the back of the fridge until November, but a few leaves fried in butter will carry a whole pan of pasta. It smells like the holidays and cooks in under two minutes.
Cooks on Pepper reach for this collection on nights when the fridge is thin and dinner has to come together from butter, eggs, pasta, or a pound of sausage.
Every recipe here leans on that sage-and-butter pairing: Brown Butter & Sage Mezzi Rigatoni, Sage, Sausage and Apple Dressing, Spinach & Ricotta Ravioli with Sage Butter, a Sage Sausage Frittata, and Truffled Cauliflower Puree with Mushrooms and Sage Butter.
Quick Tips
- 1
Fry the leaves whole
Drop whole sage leaves into melted butter over medium heat for 60 to 90 seconds, until they stop sizzling and turn crisp. Lift them out before they darken.
- 2
Watch the butter closely
Brown butter goes from nutty to burnt in about 30 seconds, so pull the pan off the heat as soon as the milk solids turn golden and smell toasty.
- 3
Save some pasta water
Keep a cup of the starchy cooking water and splash in 2 to 3 tablespoons to pull the sage butter into a sauce that clings to the rigatoni.
- 4
Brown the sausage first
Cook fresh sage sausage over medium heat for 8 to 10 minutes, breaking it up, then build the dressing or frittata in that same pan.
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