Brown Butter, Sage, and Parmesan Pasta
A simple, flavorful dinner that comes together in under a half an hour.
Equipment
- Pot, Large
- Skillet, Large
Ingredients
- 1/2 lb Gluten free pasta, penne, rigatoni, or ziti are the best choices for this recipe. I used Banza Penne.
- 3 Tbsp Butter
- 2 Tbsp Garlic, minced
- 2 Tbsp Sweet onion, finely chopped
- 20 Sage leaves, fresh
- 3/4 cup Water
- Salt and freshly ground black pepper
- 1 cup Parmigiano-Reggiano, finely grated
- 1-1 1/2 cups Gluten free panko bread crumbs (I like Ian's brand)
Instructions
- Bring a large pot of water to a boil; salt it, really salt it, use at least 1/4c of sea salt in a 5 qt pot. Cook pasta 2 minutes under lowest time on package. Pasta should be VERY al dente.
- Add breadcrumbs and a small amount of olive oil to a skillet. Toast over medium heat until golden brown and set aside.
- Melt butter in large skillet or saucepan. Turn heat to medium, and garlic and onion. Saute until translucent and fragrant. Add sage. Cook until butter turns light brown and sage wilts.
- Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup water, and stir; the mixture will be loose. Cook for about 2 minutes, or until some of the water is absorbed and the pasta is perfectly done.
- Stir in cheese, and season well with pepper. Add salt to taste.
- Top with toasted breadcrumbs, serve.