• Preparation time: 5 minutes.
  • Cooking time: 5 minutes.
  • 100g butter.
  • Bunch of fresh sage leaves
  • 80g grated Parmesan
  • Black pepper.

Wash and dry the sage leaves. Melt the butter in a saucepan and add the sage. Cook very gently over a low flame taking care not to let the butter burn. Pour over cooked pasta and stir through well together with freshly grated parmesan. This super-quick sauce is ideal with ‘naked ravioli’ (ravioli filling without the pasta) but is also suitable with any short pasta. In this case, drain the cooked pasta keeping back a little of the water. Return the pasta to the saucepan, add the sage and butter and stir over a low heat for a minute.

Remove from the heat and stir in a good helping of grated Parmesan.

The sauce should look smooth and creamy; if it has dried out too much, add a few drops of milk or fresh cream. Grind a little black pepper over when serving

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  1. In Italy we usually prepare it using spaghetti, and we call it “spaghetti burro e salvia”, that is spaghetti butter and sage. But I’m a hopeless glutton, so I added lard an pepper to the standard recipe. Let’s go. .


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