Pasta with sage butter and pecorino

Ingredients

• 250 g pasta
• 60 g ongezouten boter
• 1 tl salie bio
• 30 g pecorino of parmigiano
• 1 tl zeezout
• 1 snuifje peper zwart
• 5 ml citroensap

Cook Time

1. 1
   Cook pasta: Bring a large pan of salted water to a boil and cook 250 g dried pasta (ravioli, tortellini or rigatoni) according to package directions until al dente. Before draining, reserve a cup of pasta water: use this if needed to bind the sauce.
2. 2
   Make sage butter: Melt 60 g unsalted butter in a wide frying pan over medium-high heat. Add 1 tsp dried sage leaves organic (Salvia officinalis) as soon as the butter foams. Let the butter continue to heat, stirring, until it turns light brown and develops a nutty aroma. This takes 2 to 3 minutes: watch the pan carefully, as the butter quickly goes from golden brown to burnt.
3. 3
   Mix pasta through the sauce: Turn the heat down. Add the drained pasta directly to the pan with the sage butter and mix well. Add a splash of pasta water if the sauce is too thick. Add 5 ml lemon juice (optional) for freshness, if desired.
4. 4
   Serve: Divide between two bowls and sprinkle with 30 g pecorino or parmigiano, finely grated and 1 pinch freshly ground black pepper. Serve immediately: sage butter solidifies quickly as it cools.
5. 5
   Variation with fresh meat: add slices of raw sausage or pancetta to the pan before the butter for a more savory version.
6. 6
   Replace with fresh sage: use 4 to 5 fresh sage leaves per serving instead of dried. Add them slightly earlier so they become crispy in the butter.
7. 7
   Dosage: dried sage is more concentrated than fresh. One teaspoon of dried sage equals approximately four fresh leaves.