Brown Butter Sage Sauce
Our 2020 Estate Chardonnay was made for a buttery pasta dish. The creamy, buttery notes from the Chardonnay matched with the same notes from this sauce create balance by amplifying shared flavors! Top it all off with the nutty, earthy notes from the cooked sage to bring out the acidity in the wine and you won’t be disappointed!
- 1 lb of pasta of your choice (We used strozzapreti. Gnocchi are a great option.)
- 5 tablespoons of unsalted butter
- 15 sage leaves
- 1 cup of grated parmesan cheese or Pecorino Romano
- Bring a large pot of water to a boil, make sure it is salted like the sea. Once it has come to a boil, add in your pasta and cook according to the cooking instructions on the back of the package depending on what kind you are using.
- While the pasta is in the water cooking get a large sauté pan and add in the 5 tablespoons of butter. Turn the heat to high to start melting the butter, at this point you want to add in the sage and cook it with the butter. Once the butter begins to brown turn the heat to low. If you don’t do this the butter will begin to burn so make sure to keep a close eye on it and don’t walk away. Pull out the sage leaves and save them on a plate lined with a paper towel.
- Once the pasta is cooked save 1 cup of the cooking water. Strain the pasta and add the pasta straight to the sauce, be careful when you add it to the pan because the hot butter will splatter. Once you add the pasta add half of the pasta water to the pan. Turn your heat back up to a medium.
- Bring the sauce to a simmer and let it simmer for about 45 seconds to a minute, you want to cook the sauce for a minute to emulsify the water and butter together, then add in the cup of grated cheese and mix everything together until a creamy sauce form.
- Plate it in a large bowl and use the sage as a garnish along with more cheese if desired. Enjoy!