This butter sauce is virtually impossible to mess up (but if you do, don't feel bad, just try again). Traditionally, heavy Italian pastas that feature big flavors would be accompanied by a lighter, simpler sauce. This butter and sage combination is a great accoutrement to ravioli, gnocchi, or ricotta cavatelli.- 1 Pound of the ravioli, gnocchi, or ricotta cavatelli of your choice
- 5 Tbsp of unsalted butter
- 10-15 Sage leaves (I prefer to chiffonade the leaves)
- 1 Cup of diced fresh Roma tomatoes (Optional, but I enjoy the added texture and flavor)
- Salt for boiling water and for flavoring to taste at end
- Pecorino Romano for grating
So simple! Set a pot of water to boil. Salt your boiling water and add pasta. At the same time melt the butter in a skillet over medium-low heat. Add the sage leaves as the butter turns to liquid. Drain your pasta when cooked, add tomatoes to skillet, and then add strained pasta as well. Toss with sauce to coat, salt to taste, and grate Pecorino Romano cheese to your liking (I like a lot). Silky, velvety, a perfect topping for savory Italian pasta. Buon appetito!
