Brown Butter Sage Pasta

trace: Brown Butter Sage Pasta

Last updated Oct 12, 2026. We re-ranked the weekly top 100.

ONLINE	ANCESTOR
Brown Butter Sage Pasta #32 · dinner · italian Host: Bon Appétit · Fettuccine with Brown Butter and Sage → Instagram → web writeups Online recipe (as published / commonly shared) Yield 4 first-course We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card. An Italian pasta dressed with brown butter, sage and cheese. Cook the pasta in a large pot of boiling salted water until tender, stirring occasionally: 1 8.8-ounce package dried egg fettuccine (such as De Cecco) Drain, reserving 1/2 cup cooking liquid. melt in a heavy large skillet over medium-low heat: 4 1/2 tablespoons butter Add: 20 fresh sage leaves, stemmed 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: 4 1/2 tablespoons frozen veal stock, thawed, or 2 tablespoons beef broth and 2 1/2 tablespoons low-salt chicken broth Add the pasta to the brown butter mixture in the skillet, with: 5 tablespoons grated Parmesan cheese plus additional for serving 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. Source: Bon Appétit · Fettuccine with Brown Butter and Sage tags: pasta,butter,sage,parmesan · popularity: evergreen · meat: no	Butter and Sage Sauce (burro oro e salvia) Book: Essentials of Classic Italian Cooking by Marcella Hazan (1992) crumb: golden butter + sage + Parmesan Essentials of Classic Italian Cooking includes “Butter and Sage Sauce (burro oro e salvia)”. Marcella Hazan wrote it (1992). This book set the base for classic Italian home cooking in English. It covers soffritto, ragù, risotto and light sauces. Differences: Hazan's golden butter and sage is the same sauce for pasta. The online recipe uses egg fettuccine. It adds several spoonfuls of veal stock, or beef and chicken broth, to the browned butter. That makes it more savory and saucier than Hazan's pure butter version.

ONLINE

ANCESTOR

Brown Butter Sage Pasta
#32 · dinner · italian
Host: Bon Appétit · Fettuccine with Brown Butter and Sage → Instagram → web writeups

Online recipe (as published / commonly shared)

Yield 4 first-course

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

An Italian pasta dressed with brown butter, sage and cheese.

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

1 8.8-ounce package dried egg fettuccine (such as De Cecco)

Drain, reserving 1/2 cup cooking liquid.

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

4 1/2 tablespoons butter

Add:

20 fresh sage leaves, stemmed

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:

4 1/2 tablespoons frozen veal stock, thawed, or 2 tablespoons beef broth and 2 1/2 tablespoons low-salt chicken broth

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

5 tablespoons grated Parmesan cheese plus additional for serving

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.

Source: Bon Appétit · Fettuccine with Brown Butter and Sage

tags: pasta,butter,sage,parmesan · popularity: evergreen · meat: no

Butter and Sage Sauce (burro oro e salvia)
Book: Essentials of Classic Italian Cooking by Marcella Hazan (1992)

crumb: golden butter + sage + Parmesan

Essentials of Classic Italian Cooking includes “Butter and Sage Sauce (burro oro e salvia)”. Marcella Hazan wrote it (1992). This book set the base for classic Italian home cooking in English. It covers soffritto, ragù, risotto and light sauces.

Differences:

Hazan's golden butter and sage is the same sauce for pasta. The online recipe uses egg fettuccine. It adds several spoonfuls of veal stock, or beef and chicken broth, to the browned butter. That makes it more savory and saucier than Hazan's pure butter version.

Match: Somewhat close

Online recipe

Brown Butter Sage Pasta

Online recipe (as published / commonly shared)
Yield 4 first-course

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

An Italian pasta dressed with brown butter, sage and cheese.

Cook the pasta in a large pot of boiling salted water until tender, stirring occasionally:
1 8.8-ounce package dried egg fettuccine (such as De Cecco)

Drain, reserving 1/2 cup cooking liquid.

melt in a heavy large skillet over medium-low heat:
4 1/2 tablespoons butter

Add:
20 fresh sage leaves, stemmed

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:
4 1/2 tablespoons frozen veal stock, thawed, or 2 tablespoons beef broth and 2 1/2 tablespoons low-salt chicken broth

Add the pasta to the brown butter mixture in the skillet, with:
5 tablespoons grated Parmesan cheese plus additional for serving

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.

Citations
- Bon Appétit · Fettuccine with Brown Butter and Sage: https://www.bonappetit.com/recipe/fettuccine-with-brown-butter-and-sage
- Instagram: https://www.instagram.com/explore/tags/brownbuttersagepasta/
- web writeups: https://www.google.com/search?q=Brown+Butter+Sage+Pasta+recipe

Cookbook ancestor
- Affiliate: buy the book: https://www.amazon.com/dp/0593534328?tag=recipeancesto-20
- Reference: Essentials of Classic Italian Cooking by Marcella Hazan (1992). Publisher: Knopf, 2022 edition, hardcover, ISBN 978-0593534328.

We put this together for personal use. See the citations.

Trace receipt

Dish: Brown Butter Sage Pasta
Match: Somewhat close
Ancestor: Butter and Sage Sauce (burro oro e salvia)
Source: Essentials of Classic Italian Cooking by Marcella Hazan (1992)
Differences: Hazan's golden butter and sage is the same sauce for pasta. The online recipe uses egg fettuccine. It adds several spoonfuls of veal stock, or beef and chicken broth, to the browned butter. That makes it more savory and saucier than Hazan's pure butter version.
Book recipe: We do not offer this for print or share because it is not public domain. Buy or borrow the book.
Online sources: Bon Appétit · Fettuccine with Brown Butter and Sage (https://www.bonappetit.com/recipe/fettuccine-with-brown-butter-and-sage)
Instagram (https://www.instagram.com/explore/tags/brownbuttersagepasta/)
web writeups (https://www.google.com/search?q=Brown+Butter+Sage+Pasta+recipe)
Date: Sep 2026

Source: what this book is
Essentials of Classic Italian Cooking by Marcella Hazan (1992).
This book set the base for classic Italian home cooking in English. It covers soffritto, ragù, risotto and light sauces.

Affiliate: buy the book

Reference: Essentials of Classic Italian Cooking by Marcella Hazan (1992). Publisher: Knopf, 2022 edition, hardcover, ISBN 978-0593534328.

About · Archive · Who we are · Contact · Disclaimer
We update the top recipe lists weekly. Last top-list update: Oct 2026.
We label affiliate find-links. We may get a small cut to help us keep things moving. We encourage you to buy through those links when you can. They may go to your local Amazon store when we have a matching Associates tag. Simple on purpose. Fast on purpose. We do not republish full cookbook recipes. Our source cards only say what the book is.