PENNE BUTTER SAUCE RECIPES

Steps:

• Bring large pot of water to a boil. Add penne and cook until al dente.
• While pasta is cooking, trim fat off of proscuitto and slice into wide strips.
• In a large frying pan, melt the butter.
• Add onion and garlic and sauté until onion is soft, about 4 minutes.
• Add chicken stock and simmer for 1 minute.
• Drain pasta and place into a warmed, large bowl.
• Add proscuitto, lemon zest, nutmeg, parley and salt and pepper to taste.
• Pour in stock mixture add toss well.
• Add parmesan cheese and mix well.
• Serve immediately.

Steps:

• Bring a large pot of water to a boil, and salt it. Cook the pasta until it is tender but just short of the point at which you want to eat it.
• Meanwhile, place butter and olive oil in a saucepan large enough to hold the cooked pasta; turn the heat to medium and add the sage. Cook until the butter and oil begin to brown and the sage shrivels.Turn heat down to low.
• When pasta is almost done, scoop out a cupful of the cooking water and set aside. Drain the pasta, immediately add it to the sage mixture, and raise the heat to medium.
• Add 1/2 cup of the reserved water, and stir. Cook about 30 seconds or until some of the water is absorbed and the pasta is perfectly done.
• Stir in the cheese until the sauce becomes creamy. Thin it with a little water if necessary.
• Season liberally with pepper, and salt to taste.