A rich pasta with brown butter, crispy sage, and tender ditalini for a savory, elegant dish.
# Components:
→ Pasta
01 - 12.3 oz ditalini pasta
02 - 8 1/2 cups water
03 - 1 tbsp kosher salt
→ Sauce
04 - 7 tbsp unsalted butter
05 - 20 fresh sage leaves
06 - 1 small garlic clove, finely minced
07 - 1.75 oz grated Parmesan cheese
08 - Zest of 1 lemon (optional)
09 - Freshly ground black pepper, to taste
→ Garnish
10 - Extra grated Parmesan cheese
11 - Lemon zest (optional)
# Directions:
01 - Bring 8 1/2 cups water to a boil in a large pot. Add kosher salt and ditalini pasta. Cook until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - While pasta cooks, melt butter in a large skillet over medium heat. Add sage leaves and swirl skillet until butter turns golden brown and sage becomes crisp, about 3 to 4 minutes. Monitor carefully to avoid burning.
03 - Remove sage leaves with a slotted spoon and set aside on paper towels. Add minced garlic to the brown butter and cook for 30 seconds until fragrant.
04 - Add drained ditalini to the skillet with brown butter and garlic. Toss to coat, adding reserved pasta water as needed to achieve a silky consistency.
05 - Remove the skillet from heat. Stir in grated Parmesan, black pepper, and lemon zest if desired. Adjust seasoning to taste.
06 - Plate immediately, garnished with crispy sage leaves and additional Parmesan cheese.
