- One package Buitoni Fettuccine Pasta (refrigerated section at the supermarket)
- 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.