Brown-butter pasta with crispy sage and parmesan is the simple, showstopping dish that proves what one last touch can do. There’s almost nothing to it: cook butter until it’s nutty and golden, crisp a handful of sage leaves right in the pan, and toss with pasta and a splash of starchy pasta water until it’s glossy. Five ingredients, twenty minutes, restaurant on a weeknight.

The finish is the whole point. A scatter of flaky Pacific Sea Flake Finishing Salt at the table — landing on the warm pasta so it stays crunchy — is the difference between good and unforgettable. It’s the dish we built the launch around, because it shows exactly why the last pinch matters. Add grated parmesan and a little black pepper and eat it immediately.

Brown-Butter Pasta with Crispy Sage and Parmesan

Calicutts Spice Co.
Servings

4

Cook Time

20 minutes

The dish we built a whole season around. Brown butter, a little sage, and the finish that proves the point.

Ingredients

  • 1 lb Pasta (bucatini, tagliatelle, or spaghetti)
  • 6 Tbsp Butter
  • 12 Fresh sage leaves
  • 1 C Parmesan, grated
  • ½ tsp Freshly cracked black pepper
  • Calicutts Garden Herb Finishing Salt, to finish

Directions

  1. Bring a large pot of well-salted water to a boil. Cook the pasta until al dente; scoop out 1 cup of pasta water before draining.
  2. Meanwhile, melt the butter in a large skillet over medium heat with the sage leaves. Cook 3–4 minutes, swirling, until the butter is golden-brown and nutty and the sage is crisp.
  3. Add the drained pasta, ½ cup pasta water, and the parmesan. Toss vigorously until glossy and emulsified, adding more pasta water as needed. Finish with lots of black pepper.
  4. Plate, and finish each portion at the table with a pinch of Garden Herb Finishing Salt and a little extra parmesan.