This sauce is the best. I use it for my capellacci.
Enough for 1lb of pasta (at most).
|6 oz||butter, or more|
|10||fresh, whole sage leaves|
|¼ tsp||fresh-ground black pepper|
|—||hot pasta water|
|1 cup||grated Parmiggiano Reggiano|
1. Melt butter in skillet over medium heat with sage leaves until sizzling gently.
2. Ladle in 1 cup boiling pasta water, stir for 2 minutes, then reduce liquid by half.
3. Grind pepper directly into the sauce.
4. Add pasta (tortellini, capellacci, etc.). Serve immediately after sprinkling with cheese and pan-tossing.