Save A rich and aromatic pasta dish featuring nutty brown butter, crispy sage, and tender ditalini, perfect for a quick yet elegant meal.
This dish quickly became a favorite in my household for its simplicity and impressive taste.
Ingredients
- Pasta: 350 g ditalini pasta, 2 liters water, 1 tbsp kosher salt
- Sauce: 100 g unsalted butter, 20 fresh sage leaves, 1 small garlic clove finely minced, 50 g grated Parmesan cheese, Zest of 1 lemon (optional), Freshly ground black pepper to taste
- Garnish: Extra grated Parmesan cheese, Lemon zest (optional)
Instructions
- Step 1:
- Bring 2 liters of water to a boil in a large pot. Add kosher salt and ditalini pasta. Cook according to package instructions until al dente. Reserve ½ cup pasta water then drain pasta.
- Step 2:
- While the pasta cooks heat butter in a large skillet over medium heat. Once melted add sage leaves. Continue cooking swirling the pan until the butter turns golden brown and the sage leaves become crisp (about 3 4 minutes). Watch closely to prevent burning.
- Step 3:
- Remove sage leaves with a slotted spoon and set aside on a paper towel. Add minced garlic to the brown butter and sauté for 30 seconds until fragrant.
- Step 4:
- Add drained ditalini to the skillet with the brown butter and garlic. Toss to coat adding reserved pasta water as needed for a silky sauce.
- Step 5:
- Remove from heat. Stir in grated Parmesan black pepper and lemon zest if using. Taste and adjust seasoning.
- Step 6:
- Serve immediately garnished with crispy sage leaves and extra Parmesan.
Save This recipe always brings my family together around the table, sharing stories and laughter over bowls of warm pasta.
Notes
For extra flavor add a pinch of red pepper flakes with the garlic Substitute pecorino for Parmesan if preferred Excellent with a glass of dry white wine such as Pinot Grigio Try adding roasted butternut squash or peas for a heartier meal
Required Tools
Large pot Large skillet Slotted spoon Grater (for cheese and lemon) Colander
Allergen Information
Contains wheat (gluten) milk (dairy) Ensure Parmesan is vegetarian-friendly if needed Check all labels for potential allergens
Save This brown butter sage ditalini is the perfect blend of comfort and elegance, ready in under 30 minutes.
Recipe Questions
- → How do I achieve perfectly browned butter for this dish?
Melt butter over medium heat and continue cooking, swirling the pan constantly until it turns golden brown and emits a nutty aroma. Be careful not to burn it by closely watching the color change, which usually occurs in 3–4 minutes.
- → What is the best way to get crispy sage leaves?
Cook fresh sage leaves in the browned butter until they become crisp, about 3–4 minutes. Remove them with a slotted spoon and drain excess butter on paper towels to maintain crunch.
- → Can I substitute Parmesan cheese with another cheese?
Yes, pecorino works well as a substitute, offering a slightly sharper and saltier taste that complements the brown butter and sage flavors.
- → How does reserved pasta water improve the sauce?
Adding reserved pasta water helps loosen and emulsify the butter sauce, creating a silky texture that clings smoothly to the ditalini without becoming greasy.
- → What optional ingredients enhance the dish’s flavor?
Lemon zest adds brightness and a hint of tang, while a pinch of red pepper flakes can introduce subtle heat, rounding out the savory elements beautifully.