Pappardelle Pasta With Brown Butter And Sage Sauce Recipe

This recipe is an absolute favorite of mine because it’s all about indulging in rich, buttery flavors with a crispy sage twist that feels like a hug in a bowl. The simplicity of the ingredients lets me whip up a gourmet meal with minimal fuss, making it perfect for my busy millennial lifestyle while still feeling fancy.

I adore the uncomplicated and refined nature of Pappardelle Pasta with Brown Butter and Sage Sauce. The dish marries 12 ounces of pappardelle with 6 tablespoons of unsalted butter, infused with a nutty richness, and 12 fresh sage leaves.

In my version of this recipe, I mix in 1/2 cup of finely grated Parmesan cheese for added delight and serve it all up with a dash of salt and a few turns of the pepper mill. If you want to really crown the dish, finish it with the zest of 1 lemon or a handful of chopped walnuts or pine nuts.

That’s it: a simple and stunning dish.

Ingredients

Pappardelle Pasta:
Abundant in carbohydrates; ideal foundation for hearty sauces.

Unsalted Butter:
Contributes a smooth, velvety texture; provides good fats.

Fresh Sage Leaves:
Aromatic herb; gives an earthy, piquant flavor.

Grated Parmesan Cheese:
Contributes deep, savory flavor; loaded with protein.

Lemon Zest (Optional):
Makes the dish bright with citrus; provides vitamin C.

Chopped Walnuts or Pine Nuts (Optional):
Imparts a crispy texture and roasted, nutty taste; an outstanding source of beneficial fats.

Ingredient Quantities

• 12 ounces pappardelle pasta
• 6 tablespoons unsalted butter
• 12 fresh sage leaves
• 1/2 cup grated Parmesan cheese
• Salt, to taste
• Freshly ground black pepper, to taste
• Zest of 1 lemon (optional, for garnish)
• Chopped walnuts or pine nuts (optional, for garnish)

Instructions

1. Boil a large pot of salted water. Add the pappardelle and cook according to package instructions until ∼al dente—very slightly underdone, with some bite left in the pasta. Reserve 1/2 cup of the starchy cooking water. Drain the pasta and return it to the pot (off the heat).

2. In a big frying pan, over medium heat, melt the butter. Keep cooking until the butter begins to froth and becomes a deep gold color, about 4 to 5 minutes. Be sure to stir it often so that it doesn’t burn.

3. Add the sage leaves to the butter that has been browned, cooking for 1-2 minutes until they are crisp and fragrant.

4. Lower the heat and introduce the cooked pappardelle to the skillet, which is now on low. Lightly toss the pasta in with the brown butter and sage mixture, ensuring it is thoroughly coated.

5. One by one, add the grated Parmesan cheese to the pasta and toss it to maintain an even distribution. As you do this, pay close attention to the texture of the resulting sauce. If it appears at all grainy or clumpy—signs that the cheese hasn’t fully melted and incorporated—use your tongs to stir the pasta vigorously and make it a bit less tense, or use a bit of reserved pasta water to return it to a state of creamy.

6. Add salt and fresh ground black pepper to taste while the pasta is still hot.

7. Place the pappardelle pasta on a serving platter or on individual plates.

8. If you wish, you can garnish with the zest of 1 lemon for a fresh, citrusy note.

9. If you are using them, add chopped walnuts or pine nuts for extra texture and flavor.

10. As soon as possible, while the noodles are still warm, serve the Pappardelle with Brown Butter and Sage Sauce. And then enjoy, immediately, with gusto and gratitude for this rich, thick, luxurious dish.

Equipment Needed

1. Large pot
2. Large frying pan or skillet
3. Wooden spoon or spatula
4. Tongs
5. Grater (for Parmesan cheese, if not pre-grated)
6. Measuring cup (for reserving pasta water)
7. Colander (for draining pasta)
8. Serving platter or individual plates

FAQ

• What kind of pasta can I use if I don’t have pappardelle?Fettuccine or tagliatelle can be substituted for a similar width and texture.
• Can I use dried sage instead of fresh sage leaves?Sage is a recommended addition for its aromatic and flavorful properties. If you must, however, use dried sage in its place, do so in smaller quantities. A good rule of thumb is to use about 1 teaspoon for every 3 tablespoons of fresh, chopped sage called for in a recipe.
• How do I brown butter without burning it?Over medium heat, melt the butter and swirl it now and then. Keep an eye on it as it nears the end of the process. When it turns golden brown and gives off a nutty aroma, move it off the heat. If you see it starting to smoke, that’s your warning sign to take it off the heat and not blow it.
• Is the lemon zest necessary for the dish?The known quantity is that lemon zest is optional. It gives a bright flavor that really sets off the rich butter and sage, making for a delightful sauce. You can leave it out, but if you have it on hand, you should use it.
• How can I make this dish nut-free?You can simply omit the chopped walnuts or pine nuts. They are optional, and the dish will still taste fabulous.
• Can I make this dish ahead of time?You can make the sauce ahead of time, but if you do, reheat it gently before tossing it with the just-cooked pasta. Best of all, it requires no special cooking skills—only a fair amount of chopping and a few minutes of sautéing.
• What type of cheese can I use if I don’t have Parmesan?Parmesan cheese is similar in flavor to Pecorino Romano or Grana Padano, which can be used as substitutes.

Substitutions and Variations

You can use fettuccine or tagliatelle in place of pappardelle pasta.
Butter, unsalted: Use salted butter (adjust additional salt accordingly) or olive oil.
Sage leaves, fresh: Use sparingly with dried sage or replace with fresh thyme.
Parmesan cheese, grated: Use Pecorino Romano or Grana Padano as substitutes.
Zest from lemons: For an alternative citrus flavor, you can use zest from oranges or limes.

Pro Tips

1. Brown the Butter Carefully When browning the butter, keep a close watch to avoid burning. You can swirl the pan gently to ensure even browning. The butter should have a nutty aroma and a golden-brown color when done.

2. Sage Infusion Add the sage leaves just as the butter is perfectly browned. This will allow the sage to crisp up and infuse its flavor into the butter without becoming too bitter.

3. Perfect Pasta Texture Cook the pappardelle just until al dente. The residual heat from mixing it with the sauce will allow the pasta to finish cooking to perfection without becoming mushy.

4. Creamy Sauce Consistency Incorporate the Parmesan slowly and add a splash of reserved pasta water if needed to achieve a creamy, cohesive sauce. This starchy water helps the sauce bind to the pasta.

5. Optional Garnishes Consider finishing with lemon zest for brightness and chopped nuts for a delightful crunch. These elements can elevate the dish, adding layers of texture and flavor.