- 4 T butter
- 20 fresh sage leaves
- 4 T stock, broth or wine
- 5 T grated Parmesan cheese
- Fettuccine or linguine for 4, cooked
Over medium low heat, melt butter then add sage leaves and cook until edges curl and butter is dark amber 5-6 minutes. Drain crisped sage on paper towels. Add stock and bring to a boil. Remove from heat and stir in parmesan. Serve over pasta, fresh sauteed vegetables, or roasted butternut squash; garnish with crumbled sage leaves. AMAZING.