Redesigning The Classic Midweek Pasta With The Undercover Qualities Of Sage
The cook in all of us would agree that Sage is an underrated yet essential ingredient; a forgotten herb that has been somewhat overshadowed by its leafy counterparts. The distinctively savoury flavour of sage makes many dishes come alive. Whether it is used in roasting chicken, flavouring beetroot or partnered with walnuts and cauliflower, sage offers earthy notes and taste dimensions
In the same way that designers work to twist classic components in fresh ways, an evident lean toward repurposing flavours of depth, is trending. Sage, when buttered, crisped and paired with pasta is a relationship worth living and devouring. A flavour combination that’s so nicely balanced it’ll have you replanting your herb pots by the weekend.
This recipe is an earthy update on the classic midweek pasta meal, loved by all. If you’re short on time, this recipe works well with dried pasta, but if you fancy advancing your skills, freshly homemade pasta enhances the flavours tenfold, see our homemade and gluten free Pasta recipes. Cook any pasta, risotto, spaghetti, orecchiette, flavour it with a colourful vegetable and the crispy sage and butter duo and you’re creating simple delicious magic in the kitchen.
Brown Butter and Crispy Sage Linguine
From Studio South creative director and home chef Sam Southwell
- 500 grams good quality dried linguine
- Large bunch of sage
- 50 grams good quality salted butter
- 1 red chilli, seeded and chopped
- 2 garlic cloves, peeled and finely diced
- Sea salt and black pepper to taste
- ½ cup good quality olive oil
- 50 grams grated parmesan cheese
- Small handful Italian parsley leaves roughly chopped
- Cook the pasta in a large pot of generously salted water until al dente, approximately 10 minutes. Drain and set aside.
- On a chopping board, pick the sage leaves from their stems and set to one side .
- Chop the chilli and garlic, and grate parmesan cheese into a big fluffy pile.
- Heat a large saucepan over a medium heat, add a couple good glugs of the olive oil and add the butter– swirl both around the pan base to mix them together and leave them on the heat until the butter slightly browns but doesn’t burn.
- Add the sage leaves to the pan of hot butter and oil and swirl them around for a minute allowing them to crisp but not burn.
- Pick a couple of sage leaves out with tongs and set aside. Add the chopped garlic and chilli and cook for another 1 minute to flavour the oil.
- Add the perfectly cooked and strained pasta from the pot into the saucepan and toss with the buttery chilli, garlic and sage goodness .
- Crack some black pepper and sprinkle sea salt over the pasta and toss once more to ensure all ingredients are combined.
- Remove pan from heat and tip pasta into a serving bowl and sprinkle with the fluffy parmesan cheese. Garnish with the chopped parsley leaves and the crispy sage leaves you saved .
- Pair this delicious dish with any of your favourite proteins, I like a crispy skinned snapper fillet cooked in the same sage buttery goodness.