Sugo al Burro e Salvia

This is another light sauce that is popular in many parts of Italy. So far, I have used it only with Tortelloni (shown below) but plan to try it with other things such as Ravioli and other homemade Pasta all'Uovo. In fact, this sauce could be used wherever Sugo al Limone is used. I add some olive oil to make a little lighter. One thing I have yet to figure out is how much to brown the butter. That will require some more experimentation. If you are using a pasta with a pecorino-based filling, then use grated pecorino throughout this recipe rather than parmigiano.

3 oz. (84g, 3/4 stick) unsalted butter (burro)

1/4 tsp (1.5 g) salt (omit if you use salted butter)

10 fresh whole sage (salvia) leaves

1/4 cup (55 g) extra-virgin olive oil

Grated Parmigiano-Reggiano (amount of your choosing, I will add a recommended starting point later)

1. In a wide pan, add butter, salt, whole sage leaves, and olive oil.

2. Sauté on medium heat until it achieves the level of brown and odor that you prefer. Be careful not to burn the butter.

3. Reduce to low heat, and perhaps even turn it off.

4. In the meantime, cook the pasta.

5. If you are cooking some kind of pasta noodles, then let them cook their last 2 minutes in this sauce with some water from the pasta.

6. Instead, if you are cooking a stuffed pasta, cook it completely in the water, then drain it and add it to this sauce and mix without adding any water, unless you think it needs to be thinned a little more.

7. Mix in grated parmigiano-reggiano.

8. Serve pasta with extra grated parmigiano-reggiano on the side.