Brown Butter Sage Pasta

Cook the pasta in a large pot of boiling salted water until tender, stirring occasionally:

Drain, reserving 1/2 cup cooking liquid.

melt in a heavy large skillet over medium-low heat:

Add:

Cook, stirring and turning the leaves occasionally, about 6 minutes. Cook until the edges curl and the butter is dark amber (do not burn). Transfer the sage to paper towels. Add to the brown butter:

Add the pasta to the brown butter mixture in the skillet, with:

Toss to coat, adding reserved cooking liquid by tablespoonfuls if dry. Season with salt and pepper. Divide among bowls. Garnish with the fried sage leaves, passing cheese alongside.