Bring a large pot of water to a boil; salt it. Cook pasta until it is
tender, but not quite done.
Meanwhile, place butter in a skillet or saucepan large enough to
hold the cooked pasta; turn heat to medium, and add sage and
onion. Cook until butter turns nut-brown, onions are translucent,
and sage shrivels, then turn heat to a minimum.
When the pasta is just about done, scoop out a cup of the
cooking water. Drain the pasta. Immediately add it to the butter-
sage mixture, and raise heat to medium. Add 3/4 cup of the
water, and stir; the mixture will be loose and a little soupy. Cook
for about 30 seconds, or until some of the water is absorbed and
the pasta is perfectly done.
Stir in cheese; the sauce will become creamy. Thin it with a little
more water if necessary. Season liberally with pepper and salt to
taste, and serve immediately, passing more cheese at the table if
you like.
Serving
Suggestions
Sprinkle more parmesan on it if ya like.
Originally Submitted
2/4/2011
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