Name: One-Pan Brown Butter and Sage Pasta Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
Ingredients: 8 ounces fettuccine or linguine; 4 tablespoons unsalted butter; 8–10 fresh sage leaves; 2 cloves garlic, minced; 2 ½ cups vegetable or chicken broth; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup grated Parmesan cheese; Optional: red pepper flakes; Optional: lemon zest

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Looking for cozy comfort with a gourmet twist? The One-Pan Brown Butter and Sage Pasta Recipe is your dream come true. This quick yet luxurious Italian-inspired dish delivers deep, nutty flavor from browned butter, aromatic sage leaves, and a luscious sauce that clings to every strand of pasta. With just a handful of carefully chosen ingredients and a single skillet, you can have elegance on your weeknight table in less than half an hour. It’s a culinary hug—simple, warming, and so much greater than the sum of its parts.

One-Pan Brown Butter and Sage Pasta Recipe - Recipe Image

Ingredients You’ll Need

Don’t be fooled by the short ingredient list—every element of this dish is chosen for maximum impact. Each one not only adds its own layer of flavor, but also creates the velvety richness and vibrant color that make the One-Pan Brown Butter and Sage Pasta Recipe so unforgettable.

Fettuccine or Linguine (8 ounces): The flat shape allows the noodles to absorb all the flavors and become perfectly coated in sauce.
Unsalted Butter (4 tablespoons): Browning this releases a heavenly, nutty aroma and deepens the overall flavor.
Fresh Sage Leaves (8–10): Frying these in the butter infuses the sauce and adds delicious crispy garnishes.
Garlic, minced (2 cloves): Adds a burst of savory, aromatic depth to balance the richness.
Vegetable or Chicken Broth (2 ½ cups): The liquid the pasta cooks in, lending flavor and creating the signature silky sauce.
Salt (1/2 teaspoon): Essential for boosting all the flavors.
Black Pepper (1/4 teaspoon): Adds gentle warmth to the base of the dish.
Grated Parmesan Cheese (1/4 cup): Melts into the sauce for a hit of savoriness and creaminess.
Optional: Red Pepper Flakes & Lemon Zest: Finish with both for a little zest, heat, and extra flair.

How to Make One-Pan Brown Butter and Sage Pasta Recipe

Step 1: Brown the Butter

Set a large skillet over medium heat and add the butter. Watch closely as it melts, foams, and then starts to turn golden at the edges. Stir frequently—the milk solids in the butter will toast and you’ll get that magical, nutty aroma after about 4 to 5 minutes. That’s the secret flavor base for this One-Pan Brown Butter and Sage Pasta Recipe.

Step 2: Crisp the Sage

Toss in the fresh sage leaves and let them sizzle for about 30 seconds. You’ll see them curl up and darken slightly as they turn crisp, infusing your butter with woodland perfume and becoming a crunchy garnish. Remove them gently with a slotted spoon and set aside for later.

Step 3: Sauté the Garlic

Immediately add your minced garlic to the fragrant browned butter—don’t let it burn! Stir for just 30 seconds to bloom its flavor; it should go golden and smell amazing, merging with the nutty butter and earthy sage notes.

Step 4: Add Broth and Seasonings

Pour in the vegetable or chicken broth, tossing in the salt and black pepper at the same time. Bring this flavorful liquid to a gentle simmer. It’s the magic bath that will cook your pasta and transform into a rich, silky sauce.

Step 5: Cook the Pasta

Add the fettuccine (or linguine) directly into the skillet. Let the noodles bathe in all that goodness, stirring occasionally to ensure even cooking. After about 10 to 12 minutes, the pasta should be tender, and most of the liquid will have been absorbed, leaving you with a shiny, creamy sauce that clings to every strand.

Step 6: Finish With Parmesan and Sage

Turn off the heat and immediately stir in your grated Parmesan cheese. It melts into the sauce, adding umami and body. Top generously with your reserved crispy sage leaves. For those who like a pop of brightness or a little heat, sprinkle with lemon zest and red pepper flakes before serving. The One-Pan Brown Butter and Sage Pasta Recipe is ready to dazzle.

How to Serve One-Pan Brown Butter and Sage Pasta Recipe

Garnishes

Crispy sage leaves are the superstar, but don’t hesitate to scatter on extra fresh grated Parmesan, a shower of lemon zest, and a pinch of red pepper flakes for a spark of color and zing. These simple touches create a dish that looks and tastes straight from a bistro.

Side Dishes

This pasta shines with easy companions like a crisp arugula salad, garlicky roasted vegetables, or a plank of warm, crusty bread to mop up every drop of the sauce. For heartier appetites, grilled chicken or seared mushrooms make fantastic partners to the One-Pan Brown Butter and Sage Pasta Recipe.

Creative Ways to Present

Serve your pasta in shallow warm bowls to showcase the glossy sauce and scatter the sage so each bite gets crunch and flavor. If you’re entertaining, twirl the pasta into little nests and arrange them on a platter, topping each with a sage leaf and a dusting of cheese. Sometimes, I serve it family-style, letting everyone dig in and customize their garnishes.

Make Ahead and Storage

Storing Leftovers

Let your leftover One-Pan Brown Butter and Sage Pasta Recipe cool to room temperature, then transfer to an airtight container. Kept in the fridge, it’ll stay delicious for up to 3 days. The flavor gets even more savory with time, though the noodles will soften a bit.

Freezing

Although pasta dishes like this are best enjoyed fresh, you can freeze extra portions if needed. Spoon cooled pasta into individual portions and wrap or seal tightly. Freeze for up to one month—just know that the texture may change; the sauce can absorb a bit more and noodles may become softer.

Reheating

Reheat your pasta in a skillet with a splash of broth or water to loosen the sauce, stirring gently until steaming hot. You can also microwave, covered, in short bursts. I like to crisp up a few extra sage leaves if I have them, and always add a fresh grating of Parmesan before serving again.

FAQs

Can I make this gluten-free?

Absolutely! Substitute your favorite gluten-free fettuccine or linguine. Just keep an eye on cooking time, as some alternatives will cook faster and may absorb liquid differently.

What pasta shapes work best in the One-Pan Brown Butter and Sage Pasta Recipe?

Flat noodles like fettuccine or linguine are ideal, but you can use spaghetti or even pappardelle. The key is using a shape that fits easily in the skillet for even cooking and saucy coating.

Is there a way to make it vegan?

Yes—swap in vegan butter, your favorite dairy-free cheese, and use vegetable broth. The sage and browned butter flavors still shine beautifully in a plant-based version.

Can I add vegetables or protein?

Definitely! Toss in baby spinach, peas, or sautéed mushrooms during the last few minutes. For protein, add grilled chicken, shrimp, or crispy chickpeas for a boosted meal.

Why is my sauce too thick or too thin?

If your sauce reduced a bit too much, stir in a splash of broth to loosen it. If it’s too thin, just continue to simmer until it thickens. The starch from the pasta helps create that creamy finish typical of the One-Pan Brown Butter and Sage Pasta Recipe.

Final Thoughts

Few dishes strike the balance between elegance and ease quite like the One-Pan Brown Butter and Sage Pasta Recipe. It’s the kind of meal you’ll crave again and again, whether for a last-minute dinner or a special cozy night in. Gather your ingredients and give it a try—you may just discover your new favorite comfort food. Happy cooking!

One-Pan Brown Butter and Sage Pasta Recipe

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4.7 from 18 reviews

Author: admin
Total Time: 20 minutes
Yield: 2 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich flavors of this One-Pan Brown Butter and Sage Pasta recipe. With nutty brown butter, crisp sage leaves, and Parmesan cheese, this dish is a comforting and satisfying meal for any pasta lover.

Ingredients

Scale

Pasta:

8 ounces fettuccine or linguine

Brown Butter Sauce:

4 tablespoons unsalted butter
8–10 fresh sage leaves
2 cloves garlic, minced
2 ½ cups vegetable or chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese

Garnish:

Optional: red pepper flakes
Optional: lemon zest

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Instructions

Melt Butter: In a large skillet over medium heat, melt the butter until golden brown and fragrant, about 4–5 minutes.
Crisp Sage: Add sage leaves, cook until crisp, then remove and set aside.
Add Garlic: Cook minced garlic in the browned butter for 30 seconds.
Simmer: Pour in broth, salt, and pepper, bring to a simmer.
Cook Pasta: Add pasta to the skillet, cook uncovered for 10–12 minutes until tender.
Finish: Stir in Parmesan cheese, top with crispy sage, red pepper flakes, and lemon zest. Serve hot.