Tortellini with Garlic Sage Butter Sauce
Leaves of fresh sage sautéed in golden-brown butter form a classic Italian pasta sauce. Our version uses ground sage, and so you can make it any time of the year. We've added a generous amount of garlic, too. Slowly cooking it in the butter mellows its pungency, but you can also use fewer cloves if you prefer.Plus: More Pasta Recipes and Tips
• Ravioli with Garlic Sage Butter Sauce Feel free to use ravioli, or any other small stuffed pasta, instead of the tortellini.
• Cheese Tortellini with Garlic Sage Butter Sauce If you prefer another stuffing, such as cheese or mushroom, by all means try it.
• Tortellini with Garlic and Fresh-Sage Butter Sauce Substitute 1 tablespoon of chopped fresh sage for the dried. Sauté until crisp but not brown, about 1 minute.
Barbera is one of the most food-friendly Italian red wines, and it works beautifully here with the assertive sage and garlic.