Known as an herb of domestic virtue, the narrow, oval, grey-green leaves of this Mediterranean plant with a pungent, lemony flavor is not only the star in an Italian saltimbocca but can also be used to make a delicious pasta sauce.
- 4 tablespoons unsalted butter
- 6-8 sage leaves
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1 package of Aldo di Pasta Tagliatelle
Cook pasta according to package instructions. While your pasta cooks, melt butter in a 12 to 14-inch saute pan and continue cooking until a golden brown color appears in the thinnest liquid of the butter. Add sage leaves and remove from heat, allowing the aroma and flavor of the sage to infuse into the sauce. Fry sage leaves off heat then remove leaves from pan. Drain the pasta, retaining some cooking water. Gently pour drained pasta into saute pan and toss with sauce adding some of the cooking water if needed to loosen the sauce. Remove from heat. Sprinkle with grated cheese, toss to coat. Garnish with fried sage leaves. Season with coarse salt and ground pepper. Pasta is best served immediately and directly from the skillet. (Serves 4 -6)