# Components:
→ Pasta
01 - 12 oz ditalini pasta
02 - 8 1/2 cups water
03 - 1 tbsp kosher salt
→ Sauce
04 - 7 tbsp unsalted butter
05 - 20 fresh sage leaves
06 - 1 small garlic clove, finely minced
07 - 1/2 cup grated Parmesan cheese
08 - Zest of 1 lemon (optional)
09 - Freshly ground black pepper, to taste
→ Garnish
10 - Extra grated Parmesan cheese
11 - Lemon zest (optional)
# Method Steps:
01 - Bring 8 1/2 cups of water to a boil in a large pot. Add kosher salt and ditalini pasta. Cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain pasta.
02 - While pasta cooks, melt butter in a large skillet over medium heat. Add sage leaves and cook, swirling frequently, until butter is golden brown and sage is crisp, about 3 to 4 minutes. Remove sage leaves with a slotted spoon and place them on a paper towel.
03 - Add minced garlic to the browned butter and sauté for 30 seconds until fragrant.
04 - Add drained ditalini to the skillet with brown butter and garlic. Toss to coat, adding reserved pasta water as needed to achieve a silky sauce consistency.
05 - Remove from heat and stir in grated Parmesan, freshly ground black pepper, and lemon zest if using. Adjust seasoning to taste.
06 - Serve immediately, garnished with crispy sage leaves and extra Parmesan cheese.
