Fettuccine with Butter and Sage Sauce
Fresh sage was new territory for me outside of poultry stuffing, so I wasn’t quite sure what to expect from the delicate leaves. Fried briefly in butter, they crisped around the edges while their flavor stayed much lighter than I anticipated. Rather than overpowering the pasta, the sage added a subtle herbal note that carried through the dish.
I finished the fettuccine with a sprinkle of Parmigiano-Reggiano, and the cheese added just enough nuttiness to round everything out. The sauce remained smooth and light, but the pasta still felt substantial despite its short ingredient list.
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About this Recipe
Adapted from Marcella Hazan‘s Essentials of Classic Italian Cooking, this fettuccine reflects the role pasta often plays in a traditional Italian meal. Rather than serving as the centerpiece, dishes like this are typically offered as a primo course before the main dish arrives.
That context helped me appreciate this recipe differently. It isn’t trying to be elaborate or heavily sauced. Instead, it provides just enough richness and flavor to complement the rest of the meal while still feeling complete enough to enjoy on its own.
Ingredients
- Fettuccine
- Butter
- Fresh sage
- Freshly grated Parmigiano-Reggiano
Ingredient Notes
1. Fresh Sage
Marcella calls for fresh sage leaves, and I wouldn’t substitute dried sage in this recipe. Unlike recipes where dried herbs can stand in for fresh, the sage leaves are meant to be eaten alongside the pasta rather than simply flavoring the sauce.
2. Fettuccine
The wide noodles help carry the butter, Parmigiano-Reggiano, and sage. If you need a substitute, I’d choose another broad ribbon pasta, such as tagliatelle.
3. Parmigiano-Reggiano
Parmigiano-Reggiano does more than garnish the finished dish. It adds a nutty, savory element that brings the butter and sage together. Since there aren’t many ingredients involved, it’s worth using one you enjoy eating on its own.
The Recipe
Fettuccine with Butter and Sage Sauce
Ingredients
- 5 tbsp butter
- 6-8 whole fresh sage leaves
- 1 lb pasta (fettuccine recommended)
- freshly grated Parmesan cheese
Instructions
- Put the butter in a small skillet and turn the heat to medium.
- When the butter's foam subsides and its color is a tawny gold, but not yet brown, add the sage leaves.
- Cook for a few seconds, turning the sage leaves over once.
- Pour the contents of the pan directly onto the cooked, drained pasta.
- Toss thoroughly and serve immediately with freshly grated Parmesan on the side.
Cooking Tip: Use Smaller Tongs for the Sage
Fresh sage leaves are more delicate than they look. I used my pair of skinny metal tongs rather than my regular kitchen tongs so I could move the leaves through the butter without crushing them. It made it easier to turn and remove them once they had crisped.
Serve With
- A simple green salad with a lemon vinaigrette
- Marcella Hazan’s Tomato, Cucumber, Onion, and Basil Salad
- Pan-Roasted Chicken with Rosemary, Garlic, and White Wine
Wine Pairing: Soave
Butter-based pasta can quickly become heavy, but that wasn’t my experience here. The Soave kept the meal feeling fresh while allowing the sage and Parmigiano-Reggiano to remain the focus.
Neither one overshadowed the other, and I would happily serve them together again.
Serve chilled.
To explore more Soave styles and pairing ideas, visit the full guide below.
If you’re cooking through Marcella Hazan’s recipes, don’t skip this one because it sounds too modest on paper.
I nearly did the same. But this was one of the pleasant surprises I’ve found cooking through her books.
The crisp sage, silky butter sauce, and finishing shower of Parmigiano-Reggiano make a good argument for keeping fresh sage on hand for nights when you want a pasta side dish that feels a little more special than usual.
For the tools and ingredients used here, visit the shop page.
If you liked this recipe, you might also like:
- Pan-Roasted Chicken with Rosemary, Garlic, and White Wine
- Sautéed Chicken Fillets with Lemon and Parsley
- Tomato, Cucumber, Onion, and Basil Salad
Download the Italian Wine Pairing Guide for a quick reference when choosing wine:
Next up in Cooking the Classics: Minestrone alla Romagnola
About Stephanie
I’m cooking through classic cookbooks one recipe at a time, sharing tested recipes, wine pairings, and what I learn along the way. Each post includes notes from my own kitchen, along with practical wine recommendations designed to make choosing a bottle a little easier.
