Brown Butter and Sage Sauce
Recipe adapted from Mario Batali
2 tablespoons butter
4 sage leaves, cut into thin, short strips
1/4 cup parmesan, grated or in large curls
While your pasta cooks, melt butter in a large saute pan and continue cooking until golden brown color appears. Add sage leaves and remove from heat. Drain the pasta but save some cooking water. Add pasta to the saute pan with about a 1/4 cup of pasta water and toss to coat pasta. Plate and top with parmesan cheese. Makes 2 servings.