I think I found a new favorite sauce! When I hear butter sauce, I hear massively unhealthy, but when I tried to make this myself after having it at a restaurant, I found a little bit goes a really long way. It basically comes out to about 1 tbsp of butter per person. I know it’s not low-fat, but I deem it ok every once in a while
Anywayyyy, this serving size was good for one really hungry person if this is the only thing you are eating, or maybe two people if this is sort of a “heavy side dish.” What motivated me to make this sauce is that I got some AMAZING pumpkin gnocchi from Whole Foods. I got a little over half of a pound of it, and used all of it with this serving of sauce, so you can get an idea of the proportions. I know this would also go really well with butternut squash ravioli (~6-8 medium raviolis, depending on how saucy you like things), which might be a little easier to find. By the way, one huge plus to this sauce, is it takes maybe 10 minutes at the most, more like 5. So definitely get your pasta/gnocchi started first.
1 tbsp butter
2 tbsp fresh sage leaves chopped (about 5 leaves) (you definitely want to use the fresh stuff for this recipe)
1 tsp fresh rosemary, finely chopped (optional)
1 tbsp white wine (also optional, just add another 1/2 tbsp butter instead)
2 tbsp freshly grated parmesan cheese, plus a little extra for the top (not the shaker stuff)
Salt (definitely recommend a good finishing salt, I used Bolivian Rose which was good but just some plain sea salt will work too)
1. Melt butter over low heat in a pan that will fit your pasta when it’s done cooking also
2. Once melted, add the sage and rosemary and allow to cook for 2 minutes, stirring occasionally
3. Add the wine and keep warm until your pasta is done. If your pasta/gnocchi is almost done, just turning the burner off and letting the sauce hang out should be ok.
4. Once you drain the pasta/gnocchi add it to the pan with the sauce and toss with cheese
5. When serving, top with a little salt and fresh grated parmesan cheese