Sage Butter Sauce with Parmesan

  • 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.

Serves 4

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