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Pear Sage Brown Butter Pasta

A fall pasta with depth of flavor

Ingredients

• 12 oz pasta of choice
• 6 tablespoons butter
• 2 ripe, firm pears, diced
• 10-12 fresh sage leaves
• 2 cloves garlic
• 1/2 cup white wine or chicken broth
• 1/2 cup grated parmesan
• 1/4 cup walnuts or pecans, chopped (optional)
• 1/2 lemon
• Flaky salt and plenty of freshly ground black pepper
• 2-3 oz prosciutto, crisped and crumbled (optional)
• Pinch of red pepper flakes (optional)

Steps

1. Cook the pasta in well-salted water until al dente, then save some pasta water and drain.
2. Crisp the sage with 2 tablespoons butter in a skillet over medium heat for about 2 minutes, then remove it for later.
3. Add the remaining butter to the same skillet. Once it begins to turn golden, add the onion or shallot and pears. Cook for 4-5 minutes. You want the pears softened and lightly caramelized but still recognizable.
4. Add the garlic, red pepper flakes, and any ground sage. Cook for another minute.
5. Add the wine or broth and scrape up the browned bits on the pan. Simmer for 2-3 minutes.
6. Add the drained pasta and toss. Add pasta water a little at a time until you get a glossy sauce that coats the noodles.
7. Remove from heat and toss in the parmesan, a squeeze of lemon juice, and lots of black pepper. Top with toasted nuts and prosciutto if using.
8. Serve topped with crispy sage and additional parmesan if desired.

Pear Sage Brown Butter Pasta gallery

Caramelizing the pears and onion in the browned butter.Adding the pasta to the skillet.Finished plate

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