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Monday, July 20, 2009

How To Make Easy Parmigiana and Sage Fettuccine Pasta

Parmigiana & Sage Pasta is so easy it can be done by the time the pasta is cooked!


  • One package Buitoni Fettuccine Pasta (refrigerated section at the supermarket)
  • Butter
  • 1/2 Cup Fresh Sage Leaves
  • Fresh Ground Pepper
  • 1/4 Freshly Grated Parmigiano Reggiano Cheese
In a large skillet, melt about four tablespoons butter. Add the Sage leaves and cook over Medium heat until crisp, about 3 to 4 minutes, turning once. Season with Salt and Pepper. Remove Sage to paper towel line plate, saving the butter.

Cook pasta in a large pasta pot with salted boiling water. Reserve 1/4 Cup of pasta water when pasta is cooked. Drain pasta and ad to the reserved butter and the 1/4 Cup of pasta water, toss and season with salt and pepper.

Place pasta in a large pasta bowl or platter, sprinkle the cooked Sage leaves and the Parmigiano all over the top.

Serve with additional cheese on the side.


1 comment:

  1. Cooking isn't the most pleasant thing for me do but your recipe sounds yummy and easy. I believe I can do it! :->

    I'm visiting from Mom Bloggers Club.



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