Hannah’s Brown Butter and Sage Linguine
Hannah’s Brown Butter and Sage Linguine
Introduction
Hannah’s Brown Butter and Sage Linguine is a delightful pasta dish that brings rich flavors together in just a few simple steps. It combines the nutty taste of brown butter with the earthy aroma of fresh sage. This recipe is perfect for a cozy dinner or when you want to impress your friends with a homemade meal.
Why Make This Recipe
You should make this recipe because it highlights the beauty of simplicity in cooking. With just a few ingredients, you can create a dish that is both comforting and sophisticated. It’s quick to prepare, making it ideal for busy weeknights. Plus, the combination of brown butter, sage, and cheese creates a flavor that’s hard to resist.
How to Make Hannah’s Brown Butter and Sage Linguine
Ingredients:
- 1 pound linguine pasta
- 1 stick unsalted butter
- 12 fresh sage leaves
- 1 lemon, juiced
- 1 1/2 cups freshly grated Parmigiano Reggiano
- Salt
- Black pepper
Directions:
- Cook the pasta in a large pot of salted water until al dente.
- Meanwhile, melt the butter in a skillet over medium heat.
- Add the sage leaves to the melted butter. Stir them until the butter turns a golden brown and the sage becomes crispy.
- Stir in the lemon juice once the butter is browned.
- Drain the pasta, saving one cup of the pasta water.
- Add the cooked pasta to the skillet with the brown butter sauce.
- Pour in the reserved pasta water and stir until the sauce thickens.
- Sprinkle the grated Parmigiano Reggiano over the pasta, season with salt and pepper, and serve with extra cheese on top.
How to Serve Hannah’s Brown Butter and Sage Linguine
Serve this dish warm, straight from the skillet. You can add extra cheese on top for those who love a cheesy flavor. Pair it with a simple green salad and a glass of white wine for a complete meal.
How to Store Hannah’s Brown Butter and Sage Linguine
If you have leftovers, allow the pasta to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over low heat, adding a splash of water to help loosen the sauce.
Tips to Make Hannah’s Brown Butter and Sage Linguine
- Be careful not to burn the butter; just watch for the golden color and nutty aroma.
- For extra flavor, you can add minced garlic when browning the butter.
- Experiment with different kinds of pasta, such as fettuccine or pappardelle.
Variation
If you’re looking for a variation, consider adding sautéed mushrooms or roasted vegetables for added texture and flavor. You can also use different herbs like thyme or rosemary instead of sage for a unique twist.
FAQs
Q: Can I use dried sage instead of fresh?
A: It’s better to use fresh sage because it gives a brighter flavor, but you can substitute dried sage if you don’t have fresh. Use about one tablespoon of dried sage.
Q: What if I don’t have Parmigiano Reggiano?
A: If you don’t have Parmigiano Reggiano, you can use grated Pecorino Romano or any other hard cheese that melts well.
Q: Can I make this dish vegan?
A: Yes! You can substitute the butter with vegan butter and use a plant-based cheese alternative to maintain a similar flavor profile.
Brown Butter and Sage Linguine
Ingredients
Pasta and Sauce Components
- 1 pound linguine pasta Any long pasta can be used.
- 1 stick unsalted butter Be careful not to burn the butter.
- 12 leaves fresh sage leaves Fresh sage is preferred for better flavor.
- 1 each lemon, juiced Adds freshness to the dish.
- 1.5 cups freshly grated Parmigiano Reggiano Can substitute with Pecorino Romano.
- Salt To taste, for cooking pasta and seasoning.
- Black pepper To taste, adds flavor.
Instructions
Cooking the Pasta
- Cook the pasta in a large pot of salted water until al dente.
Making the Sauce
- Melt the butter in a skillet over medium heat.
- Add the sage leaves to the melted butter and stir until the butter turns a golden brown and the sage becomes crispy.
- Stir in the lemon juice once the butter is browned.
- Drain the pasta, saving one cup of the pasta water.
- Add the cooked pasta to the skillet with the brown butter sauce.
- Pour in the reserved pasta water and stir until the sauce thickens.
- Sprinkle the grated Parmigiano Reggiano over the pasta, season with salt and pepper, and serve with extra cheese on top.
