| Level: | Easy |
| Total: | 33 min |
| Prep: | 8 min |
| Cook: | 25 min |
| Yield: | 6 servings |
Ingredients
- About 1/2 cup walnut halves
- 1 pound twisted pasta such as campanelle, caserecci, or cavetelle
- 2 sticks unsalted butter
- 1 small bunch sage leaves, about 10 or 12 leaves, large stems plucked
Instructions
- Preheat oven to 350 degrees F.
- Lay walnuts on a baking sheet and bake 7 to 10 minutes, until toasted and fragrant. Cook the pasta in a large pot of boiling salted water until al dente.
- In a skillet, melt the butter over medium heat. Continue to heat and stir the butter until it turns light brown, about 4 minutes. Remove from the heat and add the sage leaves. Cook until crisped and the butter has turned a dark shade of brown.
- Toss the butter and sage gently with the pasta, being careful not to break the sage leaves up too much. Divide pasta among serving bowls and top with the crushed toasted walnuts.
Reviews
THANK YOU DAVE FOR THIS VERY SIMPLE AND YET AWESOMELY DELICIOUS RECIPE THAT I PREPARED FOR ONLY 15 MINUTES FOR MY WHOLE FAMILY TO ENJOY. MY HUBBY GOT SECONDS, THIRDS AND THE FOURTH THAT HE EVEN TOOK WITH HIM AFTER DINNER TO WATCH A TV SHOW :. YOUR RECIPE WILL BE USED OVER AND OVER FOR ETERNITY AND LIKE YOUR COMMENT, “IT’S LIKE HEAVEN”…
The 2 sticks of butter ruins this recipe. The large amount of butter made the dish too heavy and two sweet, the addition of salt and peppercorns needed to be used as a counteract.
Think this dish would have been more successful with olive oil substituting the butter.
I read the review before I made this and so I tried it with pine nuts, parmesan and then I crumbled crispy panchetta over the top. It was so good, but next time I will leave out the panchetta (too salty). But as I was eating it I was thinking that it would be excellent with mazithra (a hard goat cheese) instead of parm. Also I uped the amount of pasta and kept the butter the same and it was perfect (about 1.5 times the pasta). Anyway, long story short… it was super easy and tasted worderful. No, it was not figure friendly, but moderation is the key (oh and I pregnant so I didn’t really care about the extra caloires) ENJOY!
Packs A savory taste. Keeps the money in your pocket !!!!!
The common thing among all the entries was the addition of either salt, pepper and cheese. Without these, the dish had NO TASTE.
I like the premise of the recipe and will try again but maybe add some panchetta, pine nuts instead of walnuts, etc.
I thought this recipe was delicious! I also cut the butter down to 1 stick and added grated parm and some salt and pepper. Make sure to take the time to properly brown the butter so you get the delicate and nutty flavor! I also loved the crisp from the fried sage. Simple yet elegant!
We have made this dish many times and have enjoyed it. I think the key with all recipies is to alter it until it fits your own tastes.
I know that a few reviewers thought this recipe requires too much butter, but I can’t agree. Actually, the first time I made the recipe I found that I needed more butter to properly coat the pound of cavetelle I used. Two weeks later I prepared the dish again and used 2 1/2 sticks of butter. Using extra butter, though not the healthiest decision, gave the pasta the coating it needed to taste moist and flavorful.
Don’t get me wrong, I love butter and good cooking, but found this recipe having way to much butter,(I used 1 and a half sticks and it was still to much.) I also added parm cheese like the other reviewers suggested.) I usually like Dave’s recipes, but would not make this again. Very bland.
This made my husband and I really sick. I guess we’re not used to eating THAT much butter. I don’t plan to make this again and do not recommend it. Sorry Dave!