Ditalini pasta coated in golden brown butter, crisped sage, and Parmesan for a rich, aromatic dish.
# Ingredients:
→ Pasta
01 - 12 oz ditalini pasta
02 - 8 1/2 cups water
03 - 1 tablespoon kosher salt
→ Sauce
04 - 7 tablespoons unsalted butter
05 - 20 fresh sage leaves
06 - 1 small garlic clove, finely minced
07 - 1/2 cup grated Parmesan cheese
08 - Zest of 1 lemon (optional)
09 - Freshly ground black pepper, to taste
→ Garnish
10 - Extra grated Parmesan cheese
11 - Lemon zest (optional)
# Instructions:
01 - Bring 8 1/2 cups water to a boil in a large pot. Add kosher salt and ditalini pasta. Cook according to package instructions until al dente. Reserve 1/2 cup pasta water then drain the pasta.
02 - Heat butter in a large skillet over medium heat. Once melted, add sage leaves and cook, swirling frequently, until the butter turns golden brown and the sage leaves are crisp, about 3 to 4 minutes. Remove the sage leaves with a slotted spoon and place on paper towel to drain.
03 - Add minced garlic to the brown butter in the skillet and sauté for 30 seconds until fragrant.
04 - Add drained ditalini to the skillet and toss to coat in the brown butter and garlic. Add reserved pasta water as needed to create a silky sauce.
05 - Remove from heat. Stir in grated Parmesan, black pepper, and lemon zest if using. Adjust seasoning to taste.
06 - Plate immediately and garnish with crispy sage leaves and extra Parmesan cheese.
