This week for the thirty-fifth recipe I've made for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book I made Tagliatelle al Burro e Salvia (Tagliatelle with Butter and Sage), on page 42.
The ingredient list: sage, butter, salt, tagliatelle (or pappardelle or fettuccine), and Parmigiano-Reggiano.
Since Matt has been at college, it takes Mark and I three or four meals to go through a pound package of pasta. I had part of a package of tagliatelle left to use, and I needed a side dish to go with a pork loin that included sage, so this recipe seemed the logical choice. (Buy really good pasta for this as the pasta stars in this recipe, the butter and sage just flavoring it nicely, letting the pasta flavor shine through.)
My sage plant from summer has wintered well, fun to be able to use that in this recipe. Basically you just boil the pasta and while it is cooking, you make the browned butter sage sauce, and marry the two when the pasta is finished. Easy, simple, delicious. I love this book...it makes pasta so approachable (you can mix up the herbs in any number of ways for this recipe). Definitely a repeat.
Here's Margaret's entry for this week. If you like the looks and sounds of it, buy the book as I am a believer in encouraging people to support the authors who put together these fabulous books by buying a copy, so you won't find the recipes posted from this book here. (Buy it, the recipes are easy, the ingredients are easy to locate, it's not pricey, and there are photos of almost all the recipes.)
