“Indulge in the irresistible allure of our Sage & Brown Butter Pasta with Hazelnuts! This deceptively simple dish is a celebration of autumn flavors and textures, starring the rich, nutty notes of browned butter, the earthy aroma of fresh sage, and the satisfying crunch of toasted hazelnuts. It’s comfort food elevated, perfect for a cozy weeknight or a special dinner.
Discover the magic of transforming ordinary butter into a golden, fragrant, and deeply flavorful sauce. Our recipe guides you through the process of browning butter to perfection, infusing it with fragrant sage leaves until they become delightfully crispy. The pasta, whether it’s tagliatelle, pappardelle, or your favorite shape, is then tossed in this exquisite sauce, ensuring every strand is coated in a velvety, flavorful embrace. Finally, a generous sprinkling of toasted hazelnuts adds a delightful textural contrast and a hint of sweet nuttiness that perfectly balances the savory richness of the sauce.
Ingredients
8oz ravioli or other pasta
1/4 cup chopped hazelnuts
4 tbsp butter
7 small sage leaves
2 cloves of garlic, minced
1/3 cup grated Parmesan cheese
Ground black pepper
Method
Cook pasta according to directions to al dente. Time this so pasta is ready when butter sauce is.
Meanwhile, heat the butter in a skillet over low heat.
Add the garlic and sage and cook for 1 minute.
Turn heat to medium and cook butter whisking constantly until butter foams and then turns a golden color, about 2 minutes. Butter will then start to darken quickly, remove from heat before it burns.
Add the hazelnuts to the skillet and stir to coat.
Add pasta to the skillet and toss to combine.
Add Parmesan cheese, some ground black pepper to taste, toss to combine, and serve.
