A classy take on a simple dish, featuring brown butter and crispy sage leaves combined with cavatelli pasta. This delicious sauce is enhanced with fresh Parmesan cheese and pasta water to create a glossy finish.
1: Begin by bringing a pot of water to a boil and add salt.
2: In a medium-high heat pan, place 6 tablespoons of unsalted butter and allow it to melt completely.
3: Introduce the sage leaves and sauté them for approximately 3 minutes while gently stirring them in the butter.
4: Remove the crispy sage leaves and set them aside.
5: Keep an eye on the butter, and once it starts foaming on the surface and turns a golden brown color, remove it from the heat.
6: Add the cavatelli pasta to the boiling water; it should cook in less than 3-4 minutes.
7: When the cavatelli float to the surface, use a spider strainer to transfer them into your browned butter sauce.
8: Incorporate the remaining 2 tablespoons of butter and some pasta water, stirring well to achieve a glossy sauce.
9: Serve your dish with a sprinkle of salt to taste and fresh Parmesan cheese, garnished with the crispy sage leaves on top.
