Save This cozy Brown Butter Pasta with Walnuts and Sage delivers maximum flavor with minimal fuss. Nutty brown butter mingles with crisp walnuts and fragrant sage for a dish that is both elegant and irresistibly comforting. Whether it is a chilly evening or you simply crave something soul-soothing, this recipe always feels like a warm hug. I return to it again and again for quick weeknight dinners or when guests deserve a touch of Italian comfort.
The first time I made this with my grandmother, we both marveled at how just browning the butter transformed everything. Now every fall, I eagerly await the first sage harvest just so I can cook up a batch and share it with my closest friends.
Ingredients
- Dried pasta such as fettuccine or spaghetti: Choose shapes that hold sauce well and look for bronze-cut for that perfect chew
- Salt for pasta water: Do not skimp here Pasta water should taste like the sea
- Unsalted butter: Opt for European-style for richer flavor since this forms the backbone of your sauce
- Fresh sage leaves: Pick leaves that are vibrant and unblemished They fry up crisp and fragrant
- Walnut halves: Toasted walnuts offer crunch and nutty richness Source fresh nuts without bitterness
- Garlic clove (optional): Adds gentle aroma Use sparingly so it does not overpower the sage
- Lemon zest and juice (optional): For freshness and brightness Choose unwaxed lemons for zesting
- Grated Parmesan: Use freshly grated for best melting and nutty taste Avoid pre-shredded cheese which can be dry
- Freshly ground black pepper and salt to taste: Adjust seasoning just before serving for perfect balance
Instructions
- Boil the Pasta:
- Bring a large pot of water to a rolling boil and add a generous amount of salt. Cook your pasta according to the package instructions until just al dente. Scoop out about half a cup of the pasta cooking water to save for the sauce, then drain the rest.
- Brown the Butter:
- In a wide skillet, add the unsalted butter. Keep the heat on medium and let the butter melt fully. Watch as it foams and the color shifts to golden brown, swirling the pan so the milk solids toast evenly. You will start to smell a nutty aroma as the butter browns. This process usually takes about four to five minutes. Be careful not to let the butter burn.
- Fry the Sage and Walnuts:
- As soon as the butter has browned, drop in your fresh sage leaves. They should sizzle immediately. Let them fry until just crisp, about thirty seconds to one minute. Next, add the chopped walnuts and stir so they toast in the brown butter as well. Keep a steady eye so neither nuts nor sage get too dark.
- Build the Sauce:
- Add the minced garlic now if using, stirring for just ten to twenty seconds until it becomes fragrant. Turn off the heat. Add in the lemon zest and juice, if you like a bit of brightness. Return the drained pasta directly to the skillet along with a splash of reserved cooking water.
- Toss It All Together:
- Use tongs or two forks to gently toss the pasta with the butter, walnuts, and sage until the noodles are glossy and coated. Sprinkle in the grated Parmesan, then toss again, adding more cooking water a spoonful at a time to create a silky sauce that clings to every strand.
- Season and Serve:
- Taste for seasoning and adjust with extra salt and ground black pepper as needed. Transfer to warm plates and finish with another shower of Parmesan. Serve immediately for best texture and flavor.
Save Sage is my absolute favorite here because when it hits that nutty brown butter the kitchen smells like an Italian trattoria. My kids always ask for the crispy sage bits and I have to sneak a few aside just for myself. This recipe reminds me of cozy nights when my whole family would crowd around the table, everyone angling for the extra Parmesan.
Storage Tips
Store any leftovers in an airtight container in the fridge for up to two days. To reheat, add a small splash of water and gently warm in a nonstick skillet. Try not to microwave, as this can dull the texture and the toasty flavors.
Ingredient Substitutions
Swap walnuts for pecans or hazelnuts in a pinch Almonds work too, but a softer nut complements the butter best. For extra protein, toss in a handful of cooked white beans. If you cannot find fresh sage, a small pinch of dried will do, but fry it briefly to wake up the flavor.
Serving Suggestions
Serve alongside a peppery arugula salad with lemon or simply add crusty bread to mop up any extra brown butter sauce. This pasta pairs beautifully with roasted vegetables such as squash or carrots for a heartier meal.
Save Enjoy this soul-warming pasta with those you love. It is the perfect comfort meal whether you are celebrating or simply savoring the everyday.
Recipe Questions & Answers
- → How do I achieve perfect brown butter?
Melt butter over medium heat and let it foam, swirling gently until it turns golden brown and smells nutty. Watch closely to avoid burning.
- → Can I use a different type of pasta?
Yes, fettuccine, spaghetti, or penne all work. Choose your preferred shape for desired texture and sauce absorption.
- → What is the best way to toast walnuts?
Chop walnuts coarsely and toast in a dry skillet over medium heat until fragrant and lightly golden, stirring often for even toasting.
- → Do I need to use fresh sage?
Fresh sage provides the best aroma and flavor. If unavailable, use dried sage sparingly as its flavor is more concentrated.
- → How can I make this dish vegan?
Use plant-based butter and replace Parmesan with nutritional yeast or your favorite vegan cheese for a dairy-free version.