Pappardelle with Brown Butter Sage Sauce

Pappardelle with Brown Butter Sage Sauce

Would you believe me if I told you this pasta dish takes just 15 minutes from start to finish?

Well, you better believe it.

It’s literally pasta + a 3-ingredient sauce (butter, sage, & lemon).

That’s the beauty of simple, classic recipes.

Brown butter sauces have been around for ages….

(Probably because they are so freaking easy and delicious.)

I mean… what DOESN’T taste better with butter??

Easy Pappardelle with Brown Butter Sage Sauce

Take some beautifully al dente pasta, toss it with some golden butter, sizzled sage, and fresh lemon juice, and top with freshly grated Parmesan cheese, cracked black pepper, and flaky sea salt.

It’s like a fancified adult version of those cheesy buttered noodles that kids go crazy over.

Just, you know, do the adult thing and brown the butter and toss in some sage, then you can totally have this for dinner 😉

We like to serve it with a giant salad or simply prepared veggies like Sauteed Greens and Mushrooms, Simple Kale Salad with Golden Raisins, or a Simple Baby Greens Side Salad.

Pappardelle with Brown Butter Sage Sauce - Ready in 15 minutes!

Now go ahead and make yourself some gourmet noodles!

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Pappardelle with Brown Butter Sage Sauce
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Servings: 2
Ingredients
  • 8 ounces dried pappardelle pasta
  • 5 tablespoons unsalted butter
  • 20 fresh sage leaves
  • Juice of 1/2 lemon
  • Freshly cracked black pepper
  • Maldon sea salt
  • Freshly grated Parmesan cheese, for serving
Instructions
  1. Bring a large pot of generously salted water to a boil. 

  2. Add the pappardelle and cook according to package directions until al dente (usually 6-7 minutes). 

  3. Meanwhile, melt the butter in a small skillet over medium-low heat. Let it cook for a minute or two until the butter is just lightly golden colored (don't let it go too long, or the butter will burn!). Immediately add the sage to skillet and let it sizzle for a second, then turn off the heat. Squeeze the lemon juice into the skillet and swirl to combine. Set the pan aside off of the heat. 

  4. When the pasta is done cooking, reserve 1/2 cup of the cooking liquid, then drain the pasta in a colander.

  5. Put the drained pasta back in the pot and place it on the stove over medium-low heat. Pour roughly 1/4 cup of the reserved cooking liquid over the pasta, and then pour the brown butter sage sauce over the top. Stir gently to combine, and let it cook, stirring constantly, for about 1 minute, until the sauce nicely coats all noodles. 

  6. Divide the pasta up into two serving bowls and top each one with freshly grated Parmesan cheese, cracked black pepper, and Maldon sea salt. Serve right away. 

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Fusilli with Spicy Sausage and Swiss Chard

Fusilli with Spicy Sausage and Swiss Chard

Fusilli might win the award for “most fun noodle shape”.

Those little spirals make you feel like a kid again, playfully eating silly noodle shapes (perhaps with a neon orange cheesy sauce?? 😉 ).

Fusilli sometimes gets a bad rap as the quintessential “pasta salad noodle”, but I think it works wonders in warm dishes.

Unlike dishes with straight noodles like penne, all the little crevices in the fusilli trap the herbs, cheeses, sauces, and seasonings, basically guaranteeing huge flavor in every bite.

IEasy Weeknight Fusilli with Sausage and Chard

I know I’ve been on a pasta kick lately, but this impromptu meal was too good not to share.

It’s a huge pot of noodles tossed with spicy sausage, fresh herbs, feta cheese, and swiss chard.

Fusilli with Sausage and Swiss Chard - an easy family favorite!

This is a great way to sneak some extra leafy greens into your week.

I’ve been eating a lot more chard and kale ever since I signed up for an Imperfect Produce delivery box!

There’s nothing more motivating than the arrival of several giant bunches of greens at your doorstep. You’ve gotta get cooking with them before they start to wilt!

Warm Pasta with Tangy Feta Cheese, Spicy Sausage, and Tender Swiss Chard

And it doesn’t get much easier than adding some greens to your pasta.

Simply wash well, roughly chop the leaves, and cook just enough to wilt (but stay vibrant green). Toss with the pasta, cheeses, and herbs, and you’re done!

PS if you’re gluten free, this dish would work well with quinoa or corn pasta, and you can totally swap out the pasta shape for any other fun, sauce-grabbing noodle like farfalle, shells, or radiatori.

Fusilli Pasta with Spicy Italian Sausage, Feta Cheese, and Swiss Chard

 

5 from 1 vote
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Fusilli with Spicy Sausage and Swiss Chard
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Servings: 6
Ingredients
  • 4 tablespoons extra virgin olive oil
  • 16 to 19 ounces hot Italian sausage, casings removed
  • 3 cloves garlic, minced
  • 2 large bunches Swiss chard, stems removed, leaves cut into 1/2 inch strips
  • 1 1/2 cups beef stock
  • 1 pound dried fusilli pasta
  • 12 ounces crumbled feta cheese
  • 1 tablespoon minced fresh oregano
  • 1 tablespoon minced fresh parsley
  • kosher salt
  • freshly ground black pepper
Instructions
  1. Heat 1 tablespoon of extra virgin olive oil in a large nonstick skillet over medium high heat. Add the sausage and cook, using a spatula to break it up into small pieces. Continue cooking until the sausage is well browned, about 15 minutes. 

  2. Add the minced garlic to the sausage and let cook for 1 minute or so, until fragrant. Then remove the sausage and garlic to a plate and set it aside for later.

  3. Return the skillet to the stove top. Add 1 tablespoon of olive oil and all of the beef broth to the skillet. Bring to a boil and let cook for 1 minute to reduce slightly. Add the chard and cook, uncovered, for about 7 minutes, or until the chard is tender. 

  4. Meanwhile, bring a large pot of salted water to a boil. Add the fusilli and cook according to package directions, about 10 minutes. When the pasta is tender, reserve 1/2 cup of the cooking water and drain the pasta.

  5. Add the drained fusilli to the skillet that has the Swiss chard. Add the sausage back to the skillet as well and toss to combine. Add a bit of the reserved pasta water if the pasta seems dry. Sprinkle the pasta with the feta cheese and fresh herbs. Season generously with kosher salt and freshly cracked black pepper, and drizzle with another two tablespoons of olive oil. Toss to combine, then serve.

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Pasta all’Amatriciana with Pancetta

Pasta all’Amatriciana is a classic Roman dish, featuring a robust, slightly spicy tomato sauce with cured pork jowl, known as guanciale (pronounced gwan-chee-all-eh).

I honestly accidentally ordered this item at a restaurant in Rome..

I was debating between the pasta all’Amatriciana and the eggplant parmesan, and had fully decided on the eggplant parm.

But when the waiter came to take my order… all’Amatriciana popped out of my mouth!!

Oops!

But OMG, what a happy mistake it was.

The rigatoni came out piping hot, thickly coated in a spicy silky tomato sauce with nice chunky pieces of golden guanciale.

Basically, it was instantly my new favorite pasta.

And so simple, too!

A true testament to keeping things basic and letting the ingredients shine.

PS- If you’re ever in Rome, the restaurant I’m talking about is La Tavernaccia in the Trastavere region. It’s a little out of the way, but so so so worth it.

We also ordered the roasted suckling pig & the lardo & honey bruschetta, and were blown away by all of it!

And how adorable is it that they hand-write their menus each day 🙂 Thankfully, they spoke English & even had a hand written English version of the menu.

Plus, it’s nice to know you’re supporting a family run restaurant, rather than one of a million lackluster tourist traps.

So, here we are, nearly 9 months later, and I’ve just now gotten around to recreating that magical dish.

But this time, I went with bucatini, rather than rigatoni, because I wanted those twirlable, twistable noodles that are so fun to eat.

And of course, none of the stores near me sell guanciale (boooo), so I swapped in pancetta instead.

Honestly, it was still just as delicious!

All’Amatriciana is super simple to make.

It’s just pancetta, onions, garlic, red pepper flakes, white wine, and tomatoes, topped with high quality grated romano cheese.

And please, don’t buy crappy cheap tomatoes for this dish. It won’t turn out well.

I used Cento brand crushed tomatoes (affiliate link), which I love, because they are not watery at all, which = tons of flavor in every bite and a wonderfully thick sauce.

This pasta is a loving act of patience for such a simple dish, but it still comes together in about an hour from start to finish.

So worth it!

Serve with Kale Salad with Cranberries and Pepitas and get ready for a FABULOUS meal.

 

5 from 3 votes
Print
Pasta all'Amatriciana with Pancetta
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hrs
 
Servings: 4
Ingredients
  • 1 tablespoon olive oil
  • 8 ounces diced pancetta
  • 1 yellow onion, minced
  • 3 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 small bottle chardonnay (187 mL)
  • 28 ounce can crushed tomatoes (preferably Cento brand)
  • 1 bay leaf
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 pound dried bucatini pasta
  • 1 cup grated Romano cheese, for serving
  • 1/2 cup minced parsley, for serving
Instructions
  1. Add the olive oil to a large nonstick saute pan, and warm over medium-high heat. Add the pancetta, and cook, stirring frequently, for about 6 minutes, until golden brown all over. 

  2. Turn off the heat, and use a slotted spoon to remove the pancetta from the pan and onto a plate to cool and crisp. 

  3. Keep the drippings in the pan, and warm over medium heat. Add the onion, garlic, and red pepper flakes and cook, stirring often, for another 6 minutes or so, until the onions are tender and just starting to turn golden. If the garlic seems to be cooking too fast or on the verge of burning, turn down the heat as needed. 

  4. When the onions are done, add the chardonnay and cook for two minutes to let some of the wine cook off. 

  5. Add the pancetta and any accumulated juice back to the pan. Stir to combine with the wine and onion mixture. 

  6. Next, add the crushed tomatoes, bay leaf, salt, and pepper. Stir well to combine. Bring to a boil, then reduce the heat to a simmer. Cover, and let simmer for 30 minutes, stirring every 5 minutes or so to prevent burning or sticking. 

  7. Meanwhile, bring a large pot of salted water to a boil. When there's about 10 minutes left on the pasta sauce, add the bucatini to the large pot of boiling water and cook according to package directions until just al dente, about 9 minutes. Reserve 1 cup of cooking water before draining, then drain the pasta. 

  8. Add the pasta to to pan with the tomato sauce, and toss to coat. Add 1/2 cup of the cooking water to thin the sauce a bit, and continue to toss the pasta to coat. Increase the heat to medium, and cook for a few more minutes, tossing the noodles in the sause, letting it thicken and nicely coat each noodle. 

  9. Once the sauce is thick and evenly coating the pasta, turn off the heat and serve the pasta into bowls. Top generously with grated Romano cheese, freshly cracked salt and pepper, and a sprinkle of fresh parsley. 

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