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Old 11-04-2008, 11:46 PM   #1
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Quick sage and rosemary pasta

Cooked pasta (I used spaghetti)
5 tbs of butter or butter substitute
2 fresh sage leaves
1 sprig of rosemary
1/4 cup of good olive oil

Melt butter with sage and rosemary till fragrant. Remove sage and rosemary add the olive oil and cooked spaghetti. Cook in sauce for another minute or two and toss with fresh parmasean cheese.

I served this with leftover chicken and it was a wonderful dish. You can use less butter too, if you like to make it a bit healthier. Enjoy!

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Old 11-04-2008, 11:50 PM   #2
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Next time try browning the butter (and I always go for the real stuff!!!) - you will be amazed at the taste! Just heat your pan a bit hotter before you add the butter. I like to fry my eggs in browned butter too Try some gnocchi next time instead of pasta - that's some good stuff! Be sure and get them browned on each side.

Great recipe! I've never added rosemary so I'll be trying that soon!
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Old 11-05-2008, 12:04 AM   #3
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By the time this sauce is fragrant it's definetely a brown butter sauce. Any pasta (including gnocchi) in this sauce is delicious, we've had pumpkin raviolli, bowtie, you name it.... it works.
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Old 11-05-2008, 12:15 AM   #4
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Browned butter and sage is a classic sauce - but it requires real butter - butter substitute doesn't have the milk solids that are required for the "browning".

Adding a sprig of rosemary might be an interesting touch ....
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Old 11-05-2008, 12:32 AM   #5
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Quote:
Originally Posted by snack_pack85 View Post
By the time this sauce is fragrant it's definetely a brown butter sauce. Any pasta (including gnocchi) in this sauce is delicious, we've had pumpkin raviolli, bowtie, you name it.... it works.
I think you've got all the bases covered!! Thanks for posting this. Sometimes such an elegant dish can be overlooked and it is perfect for this forum!
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Old 11-05-2008, 12:56 AM   #6
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Quote:
Originally Posted by Michael in FtW View Post
Browned butter and sage is a classic sauce - but it requires real butter - butter substitute doesn't have the milk solids that are required for the "browning".

Adding a sprig of rosemary might be an interesting touch ....
No, perhaps not for the actual color of browned butter, but my immature pallet hasn't noticed a huge difference in taste. I have used both and I haven't noticed. I think I'll do a taste test :) The rosemary added some great earthy depth. I liked it a lot and the melted cheese was a greaty salty addition.
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Old 11-05-2008, 08:05 AM   #7
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I just happen to have some rosemary and sage I bought for something else.
Thanks for the recipe, Snack.
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Old 11-05-2008, 11:02 PM   #8
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I just happen to have some rosemary and sage I bought for something else.
Thanks for the recipe, Snack.
Hope ya like it.
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