BROWN BUTTER PASTA SAUCE RECIPES

Steps:

• Make the brown butter. Cut 8 tablespoons unsalted butter into 8 pieces. Place in a medium light-colored frying pan over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. Continue to cook, swirling the pan occasionally, until the color goes from lemony-yellow to golden-tan to, finally, a toasty-brown that’s the color of toasted hazelnuts, about 8 minutes total. Meanwhile, pat 15 small fresh sage leaves dry if they’re damp.
• Fry the sage. Add the sage leaves to the pan and cook until they crisp up, which will take a few seconds. Immediately scrape the mixture into a heatproof bowl. Let cool slightly, then taste and season with kosher salt as needed. Use the sage sauce on pasta, tortellini, ravioli, gnocchi, or risotto.

Steps:

• Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta to boiling water and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta, but don’t shake it fully dry.
• In a skillet or Dutch oven large enough to hold the pasta (and preferably with a light-colored bottom so you can see the butter solids brown), melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it does not burn. If it does, start over.) Remove from heat immediately.
• Add the cooked pasta to the skillet and toss with the brown butter. Stir in the cheese until melted. Stir in pasta water, 1 tablespoon at a time, until the pasta is glossy with sauce (you probably won’t need the full 1/2 cup).
• Serve with black pepper and more Parmesan on top.