Serves: 8
Total Calories: 100

1 stick unsalted butter
6 sage leaves
salt and freshly ground black pepper
Parmigiano-Reggiano

Melt the butter with the sage over low heat. Simmer 1 minute. Season to taste with salt and pepper. Serve with hot, cooked pasta and top with Parmigiano-Reggiano cheese.

VARIATIONS:
Brown Butter Sauce: Cook the butter for a few minutes until it browns lightly. Leave out the sage.
Hazelnut Sauce: Add 1/4 cup chopped toasted hazelnuts to the butter. Leave out the sage.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 100
Calories from Fat: 100

More Recipes from the Cook'n in Italy Cookbook:
* Sauces
Abruzzo-Style Ragù
Bologna-Style Ragù
Butter and Sage Sauce
Béchamel Sauce
Duck Ragù
Fake Meat Sauce
Fontina Cheese Sauce
Fresh Tomato Sauce
Garlic Sauce
Green Sauce
Holy Oil
Marches-Style Ragù
Marinara Sauce
Molise-Style Pepper Sauce
Neapolitan Ragù
Olive Oil Mayonnaise
Olive Sauce
Orange Mayonnaise Sauce
Parsley and Egg Sauce
Pink Sauce
Pizzaiola Sauce
Porcini and Meat Ragù
Pork Ragù with Fresh Herbs
Rabbit or Chicken Ragù
Red Pepper and Tomato Sauce
Roasted Tomato Sauce
Sausage Ragù
Sicilian Garlic and Caper Sauce
Sun-Dried Tomato Sauce
Tomato Sauce with Onion
Tomato Sauce, Sicilian Style
Tomato Sauce, Tuscan Style
Truffled Meat Ragù
Tuscan Meat Sauce