If you’re using frozen you should start the pasta a few minutes early.) (Remember this is assuming you’re using fresh pasta. Top with the brown butter sauce, then the crispy sage and nuts from the pan. Then give it a quick stir and scoop the agnolotti out into a serving bowl. Next, drain and add your agnolotti to the brown butter sage sauce. This usually takes about 5 minutes, the same amount of time it will take for your agnolotti to finish.
Once the butter turns a light golden brown, your sauce is ready. Let your sauce simmer, occasionally stirring as to not let your butter burn. This recipe is so quick that once your pasta is done cooking, your sauce will be ready. At this point, you can add your agnolotti( or ravioli) to the boiling water. Put on high heat until the butter begins to melt. Then, in a small sauté pan, add butter, pecans, sage, salt, and pepper. If you scroll to the bottom of the post you can also print out a recipe card and add this recipe to your Yummly or Pinterest page!įirst, get your water for pasta boiling and add a healthy pinch of salt to it. With only a few simple ingredients you’ll be ready to welcome fall into your kitchen. His recipe was so simple and easy to create, I had to return so I could share it with my readers. During our visit, the restaurant had an outdoor cooking station set up so Chef Jared could prepare his fabulous Brown Butter Sage Sauce with Pumpkin Agnolotti. Last week I enjoyed the new fall menu from Orange County’s most wonderful restaurants Olea, Ironwood, and Vine which are all headed by executive chef Jared Cook. Thanksgiving is right around the corner and we have the perfect dish to impress your guests. And if you want to crank it up a notch, my amogio sauce is perfect way to use up all your fresh summer cherry tomatoes.4.34 from 3 votes Print Recipe Pin Recipe My garlic butter sauce is another one of my easy favorites. While I am all for delicious, rich, tomato-based sauces, sometimes a simple flavorful butter sauce is all you need. Use fresh sage leaves – their earthy goodness is such a perfect complement to the nutty flavored brown butter. It will continue to brown a little more, and if it stays on the hot burner it might burn. As soon as it starts to turn slightly brown and smell nutty, grab it off the heat. It might take a couple of tries if you haven’t browned butter before. It’s a balancing act – you want it browned but not burned. The key is to keep a close eye on both the butter and the sage leaves so they don’t burn. This is a grown-up riff on the same idea. When I was growing up, I used to make frozen pierogies for an after-school snack, and I’d top them with a bit of browned butter. Once you smell the luscious nutty aroma of the sage leaves toasting in the browned butter, you will understand this sauce somehow becomes more than the sum of its parts. This is an easy sauce to make – believe it or not it only requires two ingredients. These are just some of the vessels well suited for carrying this delicious brown butter and sage sauce from the bowl to your mouth. But there is something special about this rich nutty butter and sage sauce that gives new life to store-bought filled pastas.
#BROWN BUTTER SAGE SAUCE HOW TO#
I have so many good ones, I don’t know how to pick one or two favorites. I know I say that about a lot of recipes, but I mean it. This sage brown butter sauce is really one of my favorites.
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