This easy, butter and sage pasta sauce is super simple to make: just one pan, 2 ingredients and only minutes to cook.
Butter and sage pasta sauce (Salsa di Burro e Salvia) is a classic Italian recipe typically used to dress fresh homemade pasta, homemade ravioli and gnocchi. The taste is toasty, rich and buttery with subtle hints of fragrant sage. Best part? All you need is one pan, 2 ingredients and only minutes to cook.
To clarify, this is not a dark “brown butter” sauce. It’s a “golden” butter sauce. The difference? Brown butter sauce cooks for longer, allowing the milk solids to turn a darkish, hazelnut brown in the pan. The flavor is nutty and strong (perfect for dessert recipes). Golden butter sauce cooks for less time, is more honey-colored, but is still deeply flavorful. Perfect sauce for pasta.
A Few Tips:
- Use Salted Butter (optional): I don’t always use salted butter in my pasta sauce recipes because it really depends on the specific dish. However, for a simple pasta or ravioli dish, I’ll make an exception. I like Kerry Gold salted butter- it’s rich, creamy and perfectly salted.
- Dress it Up: a splash of lemon juice will brighten the flavor of this sauce; Parmesan cheese is a must if serving with pasta.
- Get a Sage Plant: if you cook with fresh herbs often, this is a practical, cost effective investment. I have fresh sage in my garden and it grows back every year.
- Eat The Leaves! Crispy sage leaves are surprisingly tasty.
Can You Freeze Butter & Sage Sauce?
I get this question all the time. The answer is yes! Transfer the semi-cooled sauce into an airtight container; chill for 3 days or freeze for up to 1 month. Defrost at room temperature. Re-heat to serve. It’s great on fish and steamed artichokes.
Other Pasta Sauces To Try:
If you’re into this golden butter sauce recipe, I imagine you’d like the following to round out your repertoire. A few ideas: Ragù Bolognese Sauce, Classic Italian Basil Pesto (Pesto alla Genovese) and Creamy Béchamel Sauce (For Lasagna, Pasta & More!). The bolognese is my favorite!
Photography & styling credit: Emilie Raffa & Melina Hammer
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Easy Golden Butter and Sage Pasta Sauce
- Cook Time: 5
- Total Time: 5 minutes
- Yield: Makes enough for 1 lb. of pasta
- Category: Pasta Sauce
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This butter and sage pasta sauce is so quick and easy, you hardly need a recipe. The idea is to make is while your fresh pasta or gnocchi cook. All you need is one pan, 2 ingredients and approximately 5 minutes!
Ingredients
For the Sauce
- 120 g (8 tbsp) salted butter
- 15 fresh, beautiful fresh sage leaves
To Serve (optional)
- (1x) Fresh homemade pasta or Homemade gnocchi
- Fresh parmesan cheese
- 1/2 lemon
Instructions
For the Sauce: cut the butter into small pats. Add to a skillet and melt over medium heat. Once the butter becomes foamy, add the fresh sage leaves. Continue to cook, stirring gently with a spoon, until the spotty white milk solids subside and the sauce becomes “honey” golden in color (not yet brown). Note: this sauce will change from golden to brown butter in a nano second- do not walk away from the pan! If using lemon, squeeze some in at the end.
To Serve with Pasta: while the pasta cooks, make the sauce (you’ll need a large 12-inch skillet). Using tongs, transfer the pasta into the pan, allowing some of the water to still cling to the pasta. Grate fresh Parmesan cheese on top. Toss the pasta with the sauce, adding more pasta cooking water, as needed, to emulsify the texture. Serve immediately with the crispy sage leaves scattered on top.
To Store: this sauce is best made and served fresh. However, you can any store any leftovers in an airtight container. Chill for 3 days or freeze for up to 1 month. Defrost at room temperature. Re-heat to serve.
Comments
Meri Schroeder says
Very easy dinner to prepare – I served with gnocchi. I added one garlic clove, and a little salt and pepper to the butter- the s&p was not needed, esp with the splash of lemon juice and parmesan cheese. Yum!
Meri Schroeder says
Very easy dinner to prepare – I served with gnocchi. I added one garlic clove, and a little salt and pepper to the butter- the s&p was not needed, esp with the splash of lemon juice and parmesan cheese. Yum!
Bart Spaan says
This was delicious! I used a bit more sageleaves and added lemon zest instead of juice. Topped it with Parmesan and freshly ground black pepper on the plate. After the first bite my wife said this is going to be a regular. And I agree!
Thank you so much for this recipe and the inspiration!!!
Best wishes from Norway!
Michele Arpino says
When freezing sage butter sauce. Is it recommended to remove the sage leaves before freezing?
Emilie Raffa says
Great question. Personally, I freeze the leaves with the sauce; however you can remove them if you’d like. The only difference really, is that the sage leaves are slightly darker.
Diane says
So easy. So fast. How did I miss this recipe all my life!? 5-star taste, ease, clean-up.
Less says
It was delicious! Thanks!
Emilie Raffa says
You’re very welcome! Glad you enjoyed it :)