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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

Food & Wine
April 2011

Gallery

Credit: © Melanie Acevedo

Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium frying pan, melt the butter over low heat. Add the garlic and cook, stirring occasionally and mashing the garlic with the back of a wooden spoon, until it is soft and golden, 10 to 12 minutes. Stir in the sage, salt, and pepper.

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  • In a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh and 12 minutes for frozen. Drain the pasta and return to the pot.

  • Add the butter and parsley and toss over low heat until the pasta is thoroughly coated with the butter, about 1 minute.

Notes

Variations:

• 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.

Suggested Pairing

Barbera is one of the most food-friendly Italian red wines, and it works beautifully here with the assertive sage and garlic.

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