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Fettuccine with Sage Butter


1 package cooked fettuccine
6 Tablespoons unsalted butter, softened 1 ounce (1/2 cup)
Parmesan Cheese, freshly grated plus more for serving
2 Tablespoons minced fresh sage leaves.


  • Place 5 tablespoons butter and 2 tablespoons minced fresh sage leaves in a sauté pan large enough to accommodate the cooked pasta.
  • Heat over low until the butter is melted.
  • Turn off the heat and set aside for 5 minutes to allow the sage to flavor the butter.
  • Cool pasta and add the desired amount to the sauté pan.
  • Add the Parmesan cheese and cook over low heat, tossing to combine the ingredients and flavors, 1 to 2 minutes.
  • Adjust the seasonings and serve immediately, passing more cheese at the table.

From The New Best Recipe from the editors at Cook’s Illustrated
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