Burro e salvia (butter and sage) is a classic Italian combination that you’ll often find on menus, and for good reason. It's delicious and healthy when you use good butter from a farmers' market or Kerrygold, Delitia, or President. The sage not only boosts the flavor but also adds nutrients, and your house will smell so good when you make this!
You don’t need exact measurements for this recipe — just melt butter, add sage, and toss with pasta — et voilà!
About 10 fresh sage leaves
About 4-5 tbsp. butter
Half a pound of pasta, like tagliatelle or small shells
Heat the butter over medium heat in a frying pan until it is melted and starts to sizzle, but don't let it brown. There should be just enough butter to coat the pasta well.
Roughly chop the sage while the butter is melting.
Once the butter is melted, add the sage to the butter.
Then sauté the sage in the butter for 30-60 seconds. Toss with pasta and serve immediately.
In France, we often serve this simple dish when feeding a large group. It’s a great go-to for last-minute company or a crowd of kids. For an easy family dinner, start with a salad, and follow with fruit and a piece of chocolate for dessert.
Tips for keeping sage on hand:
