Pasta is a multifaceted food. It’s essentially a shape-shifter, resembling everything from curvy Cavatappi to pin-straight Spaghetti. And the pastabilites are endless. You can make classic mac & cheese, rich baked pastas, layered lasagnas, stove top skillets, or simply smother the pasta in an array of delicious sauces. Marinara, alfredo, bechamel, oh my! Is there anything pasta can’t do?
I must admit that all of the different options can be overwhelming. How does one choose between making, say, pasta primevera or pasta carbonara? Sometimes, the solution is simpler than it seems. A pasta dish with a multi-step sauce and all kinds of add-ins can be delicious no doubt, but there are occasions when less is more.
Take for example this Linguine with Brown Butter Sage Sauce. It’s one of the easiest pasta dishes out there, requiring minimal ingredients and effort, but yielding a sauce that’s overflowing with flavor and complexity.
The magic here is in the browned butter. Nothing adds flavor quite like this stuff. Plus, sage is such a delicious and warm herb. Pair it with fresh garlic, and you can’t lose.Brown Butter Sage Sauce sounds so fancy, and it tastes it too. But really, anybody can make this. It’s one of the “essential sauces,” a recipe you should know, master, and always have on hand when you need a quick pasta fix.
