Chef and Food Styling Shannon Goforth
This savory pasta is the perfect main dish to nourish your guests and usher in the season of comfort food. A great accompaniment is a simple salad consisting of baby romaine, bosc pears, pepitas and gorgonzola, with a red wine shallot vinaigrette. Bon appetit!
Brown Butter Sage Tagliatelle with Mushrooms
Yield: 6 servings
Time: 30 minutes
1 lb tagliatelle
4 tbsp unsalted butter
18 fresh sage leaves, medium
10 oz mushrooms – maitake and oyster
Salt and pepper to taste
3 garlic cloves, minced
1/2 cup parmesan
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Reserve a ladleful of pasta water, then drain.
- Melt 2 tbsp of butter in a large frying pan over medium heat. Cook, swirling occasionally, until the butter starts to foam and smell slightly nutty.
- Add sage leaves and fry for 2-3 minutes until crisp. Remove with a slotted spoon onto a paper towel to drain.
- Add mushrooms to butter, season with salt and pepper, then cook for 5 minutes until browned. Stir in the garlic and cook for another minute, without letting it color.
- Return tagliatelle to the pan and combine with sautéed mushrooms. Add the remaining butter. Allow the butter to melt and add just enough of the reserved pasta water to create a silky sauce. Season with salt and pepper to taste.
- Garnish with fried sage leaves and parmesan and serve.