Pasta with Butter, Sage and Parmesan

Posted by Vanessa in Cooking, January 10, 2011

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This is the first recipe I tried from my new cookbook.  Why, you ask?  Because Mr. Bittman guilted me into it.

Let me explain.

I was reading through the introduction to my new book a few mornings ago, and it was just about time for me to get lunch.  Here’s what Mr. Bittman had to say, “‘Convenience’ foods should, by right, be a thing of the past.  Both preboxed macaroni and cheese and Pasta with Butter, Sage and Parmesan take 10 minutes to prepare from the time the water comes to a boil.  Both provide decent fuel for the body.  One provides a genuinely delicious eating experience and a link to traditions older than collective memory.  Why would anyone not choose the real thing?”

Guess what I was going to make for lunch.

Yep.  He caught me.  Threw me through a guilt trip.  (I’m kidding.  Sort of.)  But he did provide an alternative.  And I just so happened to have everything I needed to whip up this “genuinely delicious eating experience.”  So I did.

And I loved it, and so did the little birds.  And it really did feel great to create something rather than open up a box.  Oh, and I served it with Herbed Garlic Bread.  I just can’t have pasta without some crusty bread to go with it.  Yum.

I basically haven’t stopped making everything from scratch since.  I’m inspired.  My lunches have been transformed this past week and what I love soooo much about it…there’s sunlight at noon.  I can take pictures!  Wahoo!!

This pasta is great for a quick lunch or an accompaniment to a main dish at dinner.  We’ll be having it often.  So thanks for the guilt trip, Mr. Bittman.  I’ve had a very fun, very messy kitchen this week because of you.

Pasta with Butter, Sage and Parmesan

recipe from How To Cook Everything by Mark Bittman
Details
  • Prep Time: 15 minutes.
  • Cook Time: 10 minutes.
  • Ready in 25 Minutes.
  • Makes: 4 Servings
Ingredients
  • 6 tablespoons butter
  • 20 or 30 fresh sage leaves or 1 tablespoon dried sage
  • kosher salt and freshly ground black pepper to taste
  • 1 pound cut pasta, such as ziti, or use cute mini bowties like me
  • 1 cup freshly grated Parmesan cheese
Directions
  • Bring a large pot of water to a boil.
  • Melt the butter in a small saucepan over low heat. Add the sage, salt and pepper. Cook until the butter turns light brown, about 10 minutes.
  • Salt the boiling water and cook the pasta until it is tender but firm. Spoon 2 or 3 tablespoons of the pasta cooking water into a warm serving bowl. Drain the pasta and toss in the serving bowl with the butter, more pepper and half the Parmesan. Pass the remaining Parmesan at the table.

One Response to “Pasta with Butter, Sage and Parmesan”

  1. Lisa says:

    Love it! Sounds like a great cookbook writer. Thanks for sharing!

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