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Pasta with butter
Serves 1-2 Starters and mains
Ingredients
- 220g dried pasta of your choice (risoni or any ‘short’ pasta works well)
- 120g butter
- 8-10 small sage leaves
- 70g Italian hard cheese, grated, plus extra to serve
Method
Bring a large saucepan of well-salted water to the boil. Drop in the pasta.
Place the butter in a wide, shallow pan and put on the lowest heat. Add the sage and cook for a moment or so to gently release the aromas.
Drain the pasta when it is at your perfect al dente, reserving a cup of the cooking liquid. Add half the cooking water and the pasta to the pan with the butter and sage and turn up the heat. Stir and toss well for a minute or so, then add the Italian hard cheese and toss again and again, until an emulsified and silky sauce forms. If it looks too dry, add more of the cooking water; too wet, carry on cooking. Serve with more cheese.
This recipe was taken from the August/September 2020 issue of Food and Travel.
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