Brown Butter Sage Rigatoni

Ingredients

• 7 oz rigatoni (Source specifies 6–8 oz)
• 4 tbsp butter
• 12 fresh sage leaves
• 0.5 cup heavy cream (Half-and-half may be substituted)
• 0.5 cup fresh Parmigiano Reggiano (Finely grated; additional cheese may be used to finish)
• 0.5 tsp salt (Plus additional salt for the pasta water, as needed)
• 0.5 tsp black pepper
• 3.5 tbsp reserved pasta water (Source specifies 3–4 tbsp; reserve more in case the sauce needs loosening)
• garlic (Optional; add if desired, amount not specified by the source)

Steps

1. 1

   Bring a large pot of generously salted water to a boil. Add the rigatoni and cook according to the package directions until al dente, stirring occasionally so the pasta does not stick.

2. 2

   While the pasta cooks, place a large skillet over low heat and add the butter. Let it melt slowly until it begins to foam.

3. 3

   Once the butter is foaming, add the sage leaves. Cook gently until the leaves are crisp and the butter smells nutty and has turned golden brown. If using garlic, add it with the sage and cook until fragrant without allowing it to burn.

4. 4

   Remove the crispy sage leaves from the skillet and set them aside. Leave the browned, sage-infused butter in the pan.

5. 5

   Pour the heavy cream, or half-and-half, into the browned butter. Add the salt and black pepper, then stir to combine. Bring the mixture to only a very light bubble over low heat; do not boil vigorously.

6. 6

   Add the grated Parmigiano Reggiano to the gently bubbling cream sauce. Stir until the cheese melts and the sauce becomes smooth and lightly thickened.

7. 7

   When the rigatoni is al dente, reserve 3–4 tablespoons of the pasta water, then drain the pasta. Add the hot rigatoni directly to the skillet with the sauce.

8. 8

   Toss the pasta through the sauce, adding the reserved pasta water a tablespoon at a time until the sauce is glossy and coats the rigatoni. Stir in more grated Parmigiano if desired.

9. 9

   Divide the rigatoni between serving bowls. Top with the reserved crispy sage leaves and serve immediately, preferably with additional Parmigiano Reggiano.

Notes

Keep the butter on low heat so it browns gradually rather than burning. Add the pasta water slowly; you may not need all of it. The source describes garlic as an optional addition and does not specify an amount.

Nutrition per serving

• main
• pasta
• Italian
• vegetarian
• quick dinner
• date night
• stovetop
• comfort food