A nutty brown butter sauce with crispy sage is an elite pasta sauce, or sauce for anything for that matter! It comes together in less than 10 minutes so not only is it super quick, it's SO easy too. Browning butter creates a delicious nutty flavor and the crispy sage takes it to another level. This 10 minute brown butter pasta is my go-to and it works perfectly on any pasta shape or ravioli with a mountain of parmesan cheese!
Hi! I am writing up a separate easy recipe for this sage butter as a continuation of my guide to the best butter sauce for pasta. I thought it deserved a post all on it's own to really dig deep into the details. A sage butter sauce is so easy and is one of my most favorite things! I am going to give you all the tips and tricks to make sure you master this 10 minute brown butter for pasta first time.
Butter is completely transformed when you brown it, turning it into an addictive foamy nutty sauce. The French were really onto something when they created this. It works beautifully on pasta but also amazing on fish, vegetables or anything you fancy. Serve it with a simple Iceberg Wedge Salad.
UPDATE: I have also made this delicious buttery goodness into a creamier parmesan sauce, you must try! Step by step instructions are in post below and in notes section of the recipe card.
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What is brown butter?
It's simple! Brown butter is the result of melting butter over a medium-high heat until the milk solids in the butter separate and brown. It also evaporates some of the water so you'll often end up with less than you started with.
It's a really simple process and creates a rich, nutty aroma and taste that is PERFECT for pasta!
Most commonly you might have browned butter when baking (The Cloudy Kitchen Brown Butter Choc Chip Cookies are a staple in my house). There are very clear stages when browning butter which you will get to know really well.
Ingredients:
Butter - you can use salted or unsalted butter but I do personally prefer unsalted and here is why. Butter companies add all different amounts of salt to their butter and honestly, I find some of them too salty. If you have a salted butter you love the flavour of then by all means use that. I like to use unsalted purely so I can control the seasoning myself.
Sage - You can use other herbs but sage really is the classic and for good reason. You can leave it out altogether if you like!
Pasta - Use any shape you like, a short or long pasta (brown butter spaghetti is pretty great!) Cook to package directions, undercooking by a minute if you like it really al dente.
Recipe variations
I love to make a dish as delicious as humanly possible so often add in some extras to a sage pasta, the possibilities are endless!
- Walnuts - I absolutely love adding walnuts to a sage butter, the toasty flavour just sets it all off perfectly. I add in the nuts at the same time as the sage so they toast in the butter. It adds such a textural boost to a pasta dish. Use any nuts you like, hazelnuts or pinenuts, anything you love!
- Lemon Zest - If you are familiar with any of my recipes you'll know I'm a bit of a lemon fiend. I just love it OK?! To me a squeeze of lemon juice or a sprinkling of zest on top of a finished dish just adds the perfect finishing touch. Add the zest at the end on top, right before serving.
- Black pepper - same as above with the lemon, I LOVE pepper. Cacio e pepe is my death row dish so that kind of explains it. Freshly cracked black pepper enhances everything in my opinion. Red pepper flakes are also great to add a touch of heat.
- Parmesan Cheese - Freshly grated parmesan is a non negotiable for me! The only exception is if the pasta sauce already has a lot of cheese in it. For example my easy cheese sauce with thyme and bacon. But still you'd really have to fight me hard not to go in with more on top!
How to make brown butter for pasta
Full ingredient measurements and method are in recipe card below.
- Melt butter in a large skillet over a medium-high heat.
2. When the butter starts to get a good sizzle going, throw in the fresh sage leaves.
3. Continue cooking, swirling the pan.
4. The butter will crackle quite loudly, keep swirling the pan so it cooks and browns evenly.
5. It will quieten down and the big bubbles will turn into a foam and will start to smell nutty. Turn the heat down to a medium heat if you are worried it will burn.
6. Continue to swirl so you can see under the foam and take it off the heat when the milk solids have turned into brown bits NOT black. The whole process will take 4 - 5 minutes.
Expert tips for the perfect sage butter
- Use a fry pan that is light in colour. I like to use a stainless steel pan so that I can see what is going on at the bottom of the pan. If you use a black pan it will be almost impossible to see what colour the milk solids are turning and you'll likely burn them.
- Swirling the pan rather than using a spatula or other implement will help keep the butter cooking evenly and the keep the foam intact.
- When serving try and spoon the butter carefully so that some foam stays intact on top then skim it off with a spoon to top the pasta. I love the look of the foamy bubbles!
- DON'T add your pasta straight into the butter. In 99% of my recipes I tell you to finish off the cooking of your pasta in the sauce. You don't want to do that here as any stray pasta water that comes with it could make your perfectly crispy sage leaves soggy! Divide the cooked pasta between the bowls then top with the sage butter.
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Brown Butter Sauce with Parmesan
I am updating this post to include a DELICIOUS variation! I knew that adding some pasta water into brown butter would make a really luscious sauce. I then used my trusty method of melting parmesan on top of the pasta before tossing. This will be your new favorite sauce, I promise.
It's a creamier, cheesier version!
How to make the parmesan version
Ingredient amounts are in the notes section of the recipe card. You start by making the brown sage butter exactly as per the regular recipe (photos above). Remove the sage leaves and I like to pour the browned butter into a bowl so it doesn't overcook in the hot pan.
Cook your pasta (200 grams) according to package directions, I recommend a spaghetti or linguine.
ONE: When your pasta is a few minutes away from being finished pour the browned butter back into the pan and heat gently.
TWO: When just starting to sizzle, take ⅓ cup of the pasta cooking water and add. Whisk really quickly and vigorously to emulsify the two liquids together. Add the pepper.
THREE: Let it bubble very gently on a medium or medium - low heat for a minute or two to thicken slightly.
FOUR: Add in the cooked pasta and another ⅓ cup of pasta water. Toss well and let it bubble away for 30 seconds or so.
FIVE: Turn the heat down to as low as possible (or off completely) and sprinkle the grated parmesan in a nice even layer over the top. Let it melt on top until it looks like this. 1 - 2 minutes. Put a lid on if you need to help it along.
SIX: Now you are going to take some tongs and spin the pasta around and around really quickly until the noodles are coated in a glossy even sauce. Season to taste.
SEVEN: You should end up with a glossy well emulsified sauce. The key is to have the pan on the lowest heat possible or off the heat entirely while the cheese is melting on the top. Serve with the crispy sage leaves on top. Season to taste.
Tips for the emulsified brown butter parmesan sauce
- I find the best way to grate the parmesan is with a bullet smoothie maker. It grinds the parmesan into a crumb which I find melts the best. If you don't have one use a microplane or star size of your box grater.
- Season your pasta water REALLY well. This is a simple sauce so getting some salt into the pasta is key.
- I find browning the butter first, setting aside then cooking the pasta is the easiest way so you don't have to worry about timing it perfectly.
Other buttery pasta dishes to try
I won't shy away from the fact a LOT of my sauces are butter based. It's just too good, I can't (and won't!) stop. Definitely check out my 10 minute lemon butter pasta, it's another quick and easy one.
One of my personal faves is my easy white wine and butter pasta sauce or my 3 ingredient nduja butter pasta.
Best pasta shapes for a butter sauce
I don't think there need to be rules do you? Use whatever you like best! As I said I have gone for a fresh homemade pappardelle for these but any shape fresh or dried will work perfectly. If you want to have a go at hand rolled shapes, which are my favorite, then check out my hand rolled gnocci sardi or homemade orecchiette.
Brown butter recipes to try
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Recipe
10 minute brown butter sauce for pasta
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Ingredients
- 150 g butter cubed (see notes)
- 20 sage leaves see notes
- Salt to taste if using unsalted butter
Ingredients and instructions for the brown butter parmesan sauce are in notes below
Instructions
- Make sure you check out my notes and photos above, it's all useful info I promise! There is a handy video below too.
- Melt the butter in a frypan over medium heat and when it just starts to sizzle, throw your sage leaves in.
- Continue cooking the butter, swirling the pan so it cooks evenly.
- The butter will create big bubbles and crackle quite loudly. Feel free to turn the heat down if you think it is cooking too quickly.
- The bubbles and noise will subside and then it will start to foam on the top.
- Keep swirling the pan so you can see what is going on under the foam. It will take about 5 minutes.
- We are looking for the specks on the bottom to be brown NOT black. Keep in mind it will continue to cook when you take it off the heat.
- As soon as you see the specks at the bottom turn brown, take it off the heat and serve immediately.
- I like to gently spoon the butter over the pasta and then skim the foam off the top of the pan to layer onto the pasta too. It's all about those foamy bubbles!
Video
Notes
- Read my notes above on my thoughts about salted vs unsalted butter. I personally prefer unsalted so I can season it myself. Use whatever you prefer and like the taste of.
- It might seem like a lot of sage but I like each person to get around 5 leaves each.
- There are extra ingredients you can add to make it even more delicious. Black pepper, lemon zest or nuts add an extra wow factor.
- Brown the butter as per instructions above, remove the sage leaves and place on paper hand towels. Transfer the butter into a bowl so it doesn't overcook in the hot pan.
- Cook your pasta in very well seasoned water and reserve a cup of the cooking water.
- When pasta is a few mins away pour the butter back into the pan and heat gently.
- Add pepper and when starting to sizzle add ⅓ cup of pasta water and whisk vigorously to blend the two liquids together. Let it gently bubble for a minute or two, whisking every so often. It should thicken slightly.
- Add the cooked pasta straight in with another ⅓ cup pasta water and let it gently bubble for 30 seconds.
- Turn the heat to the lowest possible and sprinkle the cheese on the top in an even layer. Don't touch it!
- Let the cheese melt gently on top for 1 - 2 minutes.
- With tongs quickly swirl the pasta around and around in a circle until it creates a beautiful glossy sauce.
- Serve with the crispy sage leaves on top and season to taste!
Barbara says
I love brown butter with sage: question I have really good truffle oil and wondered what you thought of adding some in after growing the butter?
Emilie Pullar says
I would just drizzle on top of the finished dish 🙂
Mitch says
So very glad this recipe of yours was the very first one that popped up when I was looking for the way to make brown butter. Made it today just as you recommended- and it turned out phenomenal! The crispy sage leaves were amazing. Added just a tiny bit of crushed rosemary and some fresh mushrooms (next time will add morel mushrooms!) - and served it over braised beef/red wine raviolis. Absolute perfection!
Emilie Pullar says
Mitch, this sounds like the perfect dish!! So glad it worked so well for you, it's such an amazing and versatile sauce 🙂
Monica says
Hi! Made this today and it was delicious! But after plating I did find that a lot of the butter pooled at the bottom, although I tried to emulsify it with the pasta water as much as possible. Any idea what I might’ve done wrong?
Emilie Pullar says
Hi Monica, were you trying to make just the regular brown butter or the one with parmesan mixed in? It needs a really vigorous whisk to emulsify. I really shake the pan and whisk at the same time. The regular brown butter version doesn't have water added at all 🙂
Celine says
Easy to master with few ingrédients, yet sooooo delicious! My go to when I don’t have much time. Thanks a lot for the inspiration!
Tracey says
Absolutely delicious thank you