# Components:
→ Pasta
01 - 12.3 oz ditalini pasta
02 - 8.45 cups water
03 - 1 tbsp kosher salt
→ Sauce
04 - 7 tbsp unsalted butter
05 - 20 fresh sage leaves
06 - 1 small garlic clove, finely minced
07 - 1.75 oz grated Parmesan cheese
08 - Zest of 1 lemon (optional)
09 - Freshly ground black pepper, to taste
→ Garnish
10 - Extra grated Parmesan cheese
11 - Lemon zest (optional)
# Directions:
01 - Bring 8.45 cups of water to a boil in a large pot. Add kosher salt and ditalini pasta. Cook according to package directions until al dente. Reserve 0.5 cup pasta water, then drain the pasta.
02 - Heat 7 tablespoons unsalted butter in a large skillet over medium heat. Once melted, add the sage leaves. Swirl the pan continuously until the butter turns golden brown and sage leaves become crisp, about 3 to 4 minutes. Monitor closely to prevent burning.
03 - Remove sage leaves with a slotted spoon and place on paper towels. Add minced garlic to the browned butter and cook for 30 seconds until fragrant.
04 - Add the drained ditalini to the skillet with the brown butter and garlic. Toss to coat evenly, adding the reserved pasta water gradually to achieve a silky sauce consistency.
05 - Remove skillet from heat. Stir in grated Parmesan cheese, freshly ground black pepper, and lemon zest if desired. Taste and adjust seasoning accordingly.
06 - Plate immediately, garnishing with the crispy sage leaves and extra grated Parmesan.
