SHALLOT BUTTER SAUCE FOR PASTA RECIPES

Steps:

• Heat oil and butter in a large heavy pot or Dutch oven over medium until butter is melted. Add onions and garlic and cook, stirring occasionally, until very tender and deeply golden brown, about 30 minutes. (Stop before the onions become dry and shriveled.) Add red pepper flakes (if using) and 1 1/2 tsp. salt. Remove pot from heat.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta cooking liquid.
• Add pasta and 1 cup pasta cooking liquid to onion mixture and stir to combine. Add a small handful of cheese and stir until melted. Repeat with remaining cheese, adding more pasta cooking liquid as needed to create a glossy sauce that coats the pasta. Stir in parsley (if using).
• Divide pasta among bowls. Top with Parmesan, parsley, and a few cranks of pepper.

Steps:

• Bring a large pot of water to a boil for the pasta.
• Heat a large skillet over medium. Add the butter. When it foams, add the sage; cook, stirring often, until the leaves curl at the edges and the butter is brown, 3 to 4 minutes. Transfer the sage to a plate lined with paper towels. Add the shallots and garlic to the brown butter. Season with salt and pepper and add the nutmeg. Reduce heat to medium-low; cook, stirring often, until the shallots are soft, 6 to 7 minutes. Add the broth, increase heat to medium, and bring to a simmer. Reduce heat to low.
• Meanwhile, salt the boiling water, add the pasta, and cook 1 minute less than package directions. Reserve about 1/2 cup of the cooking water, then drain the pasta.
• Add the pasta to the skillet and sprinkle in 1/2 cup cheese. Crumble half of the sage leaves over the pasta. Toss, using the reserved cooking water as needed to create a creamy sauce that clings to the pasta. Divide the pasta among shallow bowls; top with the remaining sage. Serve with more cheese for passing at the table.