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.