Friday, June 23, 2017

6-23-17 Rigatoni with butter-sage sauce

Preparing dinner could not be any easier. Once again we are taking advantage of the porch garden, tonight focusing on the vibrant sage plant at the top of the steps.


1.     Rigatoni – we use about ¼ to 1/3 lb. for 2 (almost any pasta will do)
2.     Butter – about 3-4 tablespoons
3.     Fresh sage – about 15 leaves
4.     Parmigiano cheese – about ¾ cup
5.     Salt & pepper to taste


While the pasta is cooking heat the butter over medium heat until it just begins to brown.  Add the sage and turn the heat to low.  When the leaves have wilted remove from the heat.  When the pasta is ready, add the pasta to the pan with the sauce, along with about ½ cup of the pasta water.  Mix in the cheese and cook over low heat for 2 minutes. 


We enjoyed the unique flavor of the sage.  I will do this again, but with lighter pasta, perhaps penne, or spaghetti.  The rigatoni was too “heavy” for this sauce.  If you have access to fresh sage I urge you to try this.

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