Brown Butter Fresh Sage Pasta
adapted from NY Times
8 oz. favorite pasta
2 tablespoons butter
15-20 fresh sage leaves
1/2 cup freshly shredded Parmesan or Parm-Reg
1. Bring a large pot of salted water to a boil; salt it. Cook pasta until it is tender, but not quite done.
2. Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
3. When the pasta is just about done, scoop out 1/2 cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 1/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
4. Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.
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