Tuesday, October 16, 2007

Fettucine with Walnut Sage Butter Sauce

Another recipe that I saw on Lidia's Italy. It takes oh, approximately 10 minutes to make and is so good. As the pasta cooks you make the simple sauce which includes butter, chopped walnuts and chopped sage, that's it, maybe just a little salt and pepper and some of the pasta water after you have cooked it to al dente. You have no excuse for not making this meal any night of the week. I got the sage from my garden so it was bright and beautiful and fresh, but I assume you can use dried sage if that's what you have at home.

Fettucine with Walnut Sage Butter Sauce
I use all approximate measurements here, I just added what I had on hand.

1 lb fettucine (pasta cooked to al dente)
1/2 stick unsalted butter
1 cup chopped walnuts
10 fresh sage leaves sliced into ribbons
5-10 small sage leaves for garnish
Salt and pepper
grated Parmesan (optional)

While the pasta boils heat butter in a medium size sauce pan, over medium heat. When melted add the walnuts and sage ribbons and cook over medium-low heat until the past is cooked (about 7 minutes). When the pasta is al dente add pasta directly to the sauce in the pan. Add as much of the pasta water as you like to thin the sauce to coat all the pasta, (I added about a cup).

Serve with salt, pepper and grated Parmesan cheese.

Rating = So Damn Good

4 comments:

Trevor said...

There is nothing better on pasta than sage butter sauce! Nice job!

Marianne said...

This looks simple and delicious. I'll have to give it a try.
-MR

wheresmymind said...

We went to Felidia in NYC and it was INcredible!

Patricia Scarpin said...

My dear friend, what a wonderful pasta dish! And it's so simple - the photo looks fantastic.