Tagliatelle with Brown Butter and Fried Sage
Silky ribbons of pasta tossed in nutty, golden butter infused with crispy fresh sage leaves.
Recipe Author
Riff Kitchen@riffkitchen
Tagliatelle with Brown Butter and Fried Sage
Silky ribbons of pasta tossed in nutty, golden butter infused with crispy fresh sage leaves.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 5 prep · 12 cook
- 17 min
- servings
- 4
- effort
- Easy
Chef's note
The simplicity of toasted butter and earthy sage creates a restaurant-quality meal in the time it takes to boil water.
Method
8 steps · tap one to tick it off
Tips
Dry the sage leaves completely. Wet leaves make the butter spit and never turn crisp. Pat them dry so they fry in the foaming butter.
Brown the butter in a light pan. In a stainless or light-colored pan you can see the milk solids turn golden. In a dark nonstick pan the butter can burn before you notice.
Toss the pasta hard with the water. Starch from the pasta water binds the brown butter into a coating. Without vigorous tossing, the butter pools greasy in the pan.
Swaps
No tagliatelle? Fettuccine or pappardelle, cooked the same way.
No parmesan cheese? Pecorino Romano, which is saltier, so go easy on the pasta water salt.
Storage
Fridge: 3 to 4 days in a sealed container. The fried sage softens as it sits.
Freezer: 2 to 3 months for best quality. The pasta comes back softer and the sage loses its crunch.
Reheat: In a skillet over low heat with a splash of water, tossing until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
Swap something, change the servings, or ask why a step works
Riff Assistant
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Chef's note
The simplicity of toasted butter and earthy sage creates a restaurant-quality meal in the time it takes to boil water.
Instructions
Follow the steps to perfection.
Tips
Dry the sage leaves completely. Wet leaves make the butter spit and never turn crisp. Pat them dry so they fry in the foaming butter.
Brown the butter in a light pan. In a stainless or light-colored pan you can see the milk solids turn golden. In a dark nonstick pan the butter can burn before you notice.
Toss the pasta hard with the water. Starch from the pasta water binds the brown butter into a coating. Without vigorous tossing, the butter pools greasy in the pan.
Swaps
No tagliatelle? Fettuccine or pappardelle, cooked the same way.
No parmesan cheese? Pecorino Romano, which is saltier, so go easy on the pasta water salt.
Storage
Fridge: 3 to 4 days in a sealed container. The fried sage softens as it sits.
Freezer: 2 to 3 months for best quality. The pasta comes back softer and the sage loses its crunch.
Reheat: In a skillet over low heat with a splash of water, tossing until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix