I love this recipe because it`s quick, easy, and delicious. Since I always cook this recipe without a hitch, the quantities given are a bit of an estimate.
Put on pasta water and when it boils add salt and pasta. Melt the butter in the pan and add the sage leaves. The butter can turn brown.
When the leaves become crispy, take them out. Caution: You can get burned quickly if you miss the right time.
Pour the sage butter over the pasta and distribute the leaves evenly on both plates. (A little freshly grated Parmesan also goes well with it.)
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