If you need a quick meal try this recipe. It can be made in a flash. Substitute your favorite pasta or add a few handfuls of steamed snow peas, zucchini, or cherry tomatoes. Fresh, fragrant sage is a wonderful alternative to basil or a red sauce.
Sage leaves are a popular poultry and meat seasoning. They can be used both fresh and dried. Fresh sage also makes a nice tea and is believed to aid in digestion. The leaves and branches are often featured in crafts such as wreaths and potpourri.
- 1 pound cut pasta, like ziti, rigatoni
- Salt and freshly ground black pepper
- 2 tablespoons butter or olive oil
- 30 fresh sage leaves (garden sage, Bergartten sage, or variegated sage)
- 1 cup or more freshly grated Parmigiano-Reggiano
- Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
- Meanwhile, place butter or olive oil in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown 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.
This recipe was originally created for Jug Handle Farm and Nature Center’s culinary herb garden’s “Featured Herb Recipes.”