How do I achieve the perfect brown butter?

Cook the butter over medium heat while swirling frequently until it turns golden and emits a nutty aroma; watch closely to avoid burning.

Can I use other pasta shapes instead of ditalini?

Yes, small tubular or short pasta shapes like penne or macaroni work well to hold the sauce similarly.

Crispy sage leaves contribute a fragrant, earthy note and a contrasting texture that complements the nutty butter.

Incorporate reserved pasta cooking water gradually while tossing the pasta to create a smooth, glossy coating.

While optional, lemon zest adds a bright, fresh contrast that balances the richness of the butter and cheese.

Adding red pepper flakes for heat or incorporating roasted vegetables like butternut squash can provide additional layers of flavor.

A rich and aromatic pasta dish featuring nutty brown butter, crispy sage, and tender ditalini, perfect for a quick yet elegant meal.

This recipe quickly became a favorite for weeknight dinners thanks to its simplicity and depth of flavor.

Pasta: 350 g ditalini pasta, 2 liters water, 1 tbsp kosher salt
Sauce: 100 g unsalted butter, 20 fresh sage leaves, 1 small garlic clove finely minced, 50 g grated Parmesan cheese, Zest of 1 lemon (optional), Freshly ground black pepper to taste
Garnish: Extra grated Parmesan cheese, Lemon zest (optional)

Step 1:: Bring 2 liters of water to a boil in a large pot. Add kosher salt and ditalini pasta. Cook according to package instructions until al dente. Reserve ½ cup pasta water then drain pasta.
Step 2:: While the pasta cooks, heat butter in a large skillet over medium heat. Once melted add sage leaves. Continue cooking swirling the pan until the butter turns golden brown and the sage leaves become crisp about 3 4 minutes. Watch closely to prevent burning.
Step 3:: Remove sage leaves with a slotted spoon and set aside on a paper towel. Add minced garlic to the brown butter and sauté for 30 seconds until fragrant.
Step 4:: Add drained ditalini to the skillet with the brown butter and garlic. Toss to coat adding reserved pasta water as needed for a silky sauce.
Step 5:: Remove from heat. Stir in grated Parmesan black pepper and lemon zest if using. Taste and adjust seasoning.
Step 6:: Serve immediately garnished with crispy sage leaves and extra Parmesan.

This dish always brings smiles around the table and sparks conversations about simple yet elegant Italian flavors.

For extra flavor add a pinch of red pepper flakes with the garlic. Substitute pecorino for Parmesan if preferred.

Large pot, large skillet, slotted spoon, grater for cheese and lemon, colander

Contains wheat (gluten) milk (dairy). Ensure Parmesan is vegetarian-friendly if needed. Check all labels for potential allergens.

This dish is perfect for a quick weeknight meal that feels special and comforting.

→ How do I achieve the perfect brown butter?: Cook the butter over medium heat while swirling frequently until it turns golden and emits a nutty aroma; watch closely to avoid burning.
→ Can I use other pasta shapes instead of ditalini?: Yes, small tubular or short pasta shapes like penne or macaroni work well to hold the sauce similarly.
→ What does the sage add to the dish?: Crispy sage leaves contribute a fragrant, earthy note and a contrasting texture that complements the nutty butter.
→ How can I make the sauce silkier?: Incorporate reserved pasta cooking water gradually while tossing the pasta to create a smooth, glossy coating.
→ Is lemon zest necessary in this preparation?: While optional, lemon zest adds a bright, fresh contrast that balances the richness of the butter and cheese.
→ What are good variations to enhance the dish?: Adding red pepper flakes for heat or incorporating roasted vegetables like butternut squash can provide additional layers of flavor.