Description
This Brown Butter & Sage Pasta recipe offers a rich and nutty flavor experience, combining the aromatic essence of sage with the deep caramel tones of browned butter. Toasted walnuts add a delightful crunch and earthiness, making this simple spaghetti dish a comforting yet sophisticated meal ready in just 20 minutes.
Ingredients
For the Pasta
- 7 oz spaghetti
- Salt, for boiling water (about 1 tbsp)
For the Sauce
- 1/4 cup walnuts
- 2 tbsp butter
- 15 fresh sage leaves
- 1/4 tsp brown sugar
To Serve
- Freshly ground black pepper, to taste
- Freshly grated Parmesan cheese, to taste
Instructions
- Cook the Spaghetti: Bring a large pan of generously salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. This generally takes around 8-10 minutes.
- Toast the Walnuts: While the pasta cooks, heat a frying pan over medium-high heat. Add the walnuts and toast them for a few minutes, stirring often until they begin to brown and release their aroma. Be careful not to burn them.
- Grind the Walnuts: Transfer the toasted walnuts to a food processor and blitz until they are ground into small pieces, creating a coarse walnut meal.
- Brown the Butter: Reduce the frying pan heat to medium and add the butter. Once melted, add the sage leaves and brown sugar. Continue cooking on medium heat until the butter starts to turn golden brown and develop a nutty fragrance. Then reduce the heat to low to keep warm without burning.
- Drain Pasta and Reserve Water: Before draining the spaghetti, reserve some of the starchy cooking water in a cup. Drain the pasta thoroughly.
- Combine and Toss: Add the cooked spaghetti and ground walnuts to the browned sage butter in the pan. Toss everything together to coat the pasta evenly in the sauce.
- Adjust Moisture: If the pasta looks dry, gradually add the reserved starchy pasta water one tablespoon at a time, tossing as you go, until the desired consistency is reached.
- Serve: Plate the pasta and finish by seasoning with freshly ground black pepper and a generous sprinkle of freshly grated Parmesan cheese. Serve immediately for best flavor.
Notes
- Toast walnuts carefully as they can burn quickly; keep stirring and watch their color.
- Brown butter adds a deep, nutty flavor; ensure the heat is controlled to prevent burning.
- If you don't have fresh sage leaves, dried sage can be used but reduce the amount by half due to its concentrated flavor.
- Adding pasta water helps loosen the sauce and makes it silky and cohesive.
- For a vegan variation, substitute the butter with plant-based margarine and omit Parmesan or use a vegan cheese alternative.
