Butter-sage Sauce

This sauce is the best. I use it for my capellacci.

Enough for 1lb of pasta (at most).


6 oz butter, or more
10 fresh, whole sage leaves
¼ tsp fresh-ground black pepper
hot pasta water
1 cup grated Parmiggiano Reggiano

1. Melt butter in skillet over medium heat with sage leaves until sizzling gently.

2. Ladle in 1 cup boiling pasta water, stir for 2 minutes, then reduce liquid by half.

3. Grind pepper directly into the sauce.

4. Add pasta (tortellini, capellacci, etc.). Serve immediately after sprinkling with cheese and pan-tossing.