Brown Butter and Sage Pasta with Rigatoni
Our Brown Butter and Sage Pasta with Rigatoni is a dish we keep coming back to, especially when we want something simple yet incredibly flavorful. The nutty aroma of brown butter sauce for pasta fills the kitchen, and the way it clings to each piece of rigatoni is pure magic. It’s one of those meals that makes an ordinary weeknight feel extra special or turns a quiet date night into something memorable.
Inspired by classic butter sauce for squash ravioli, this version is the best-ever butter sage pasta sauce recipe, delivering that perfect balance of richness and freshness. The earthy sage elevates the creamy, golden-brown butter, creating a vegetarian dish that’s as elegant as it is comforting. We love pairing it with a crisp salad and a glass of white wine—simple, indulgent, and absolutely delicious!
Table of Contents
- Brown Butter and Sage Pasta with Rigatoni
- Why You’ll Love Brown Butter and Sage Pasta with Rigatoni
- What Is in Brown Butter and Sage Pasta with Rigatoni
- Key Ingredients
- How To Make Brown Butter and Sage Pasta with Rigatoni
- Have It Your Way!
- Nutritional Facts and Health Benefits
- Health Benefits:
- Other Recipes You’ll Love
- Brown Butter and Sage Pasta with Rigatoni Recipe
Brown Butter and Sage Pasta with Rigatoni
Brown butter, or beurre noisette, originated in French cuisine and has been embraced worldwide for its rich, nutty flavor. It’s created by gently heating butter until the milk solids caramelize, creating a deeper flavor profile. Sage, a classic herb in Italian cooking, pairs beautifully with brown butter, offering a warm, earthy aroma that complements many dishes. This pasta combines the best of both, creating a dish that’s reminiscent of Italian comfort food.
Brown Butter and Sage Pasta is a beloved dish in Italian cuisine, especially popular during the fall and winter months when herbs like sage are in season. It’s known for its simplicity, using only a few quality ingredients to create a luxurious flavor experience. This dish celebrates the art of simple yet thoughtful cooking, where a well-made sauce can elevate a humble bowl of pasta into something truly special.
Why You’ll Love Brown Butter and Sage Pasta with Rigatoni
- Rich, Nutty Flavor: Brown butter adds a depth of flavor that’s both comforting and indulgent.
- Easy to Make: Ready in under 30 minutes, making it perfect for weeknights.
- Elegant Yet Simple: With just a handful of ingredients, you can create a dish that feels restaurant-worthy.
- Versatile: Works as a main dish or a sophisticated side for roasted vegetables or a protein of choice.
- Comforting: Warm flavors and creamy textures make it an ideal meal for cooler nights.
What Is in Brown Butter and Sage Pasta with Rigatoni
- Rigatoni Pasta: The ridged shape is perfect for holding onto the rich, buttery sauce.
- Butter: Unsalted butter is browned to create a nutty, aromatic sauce.
- Fresh Sage Leaves: Adds an earthy, herbal note that balances the richness of the butter.
- Parmesan Cheese: Freshly grated, it adds a touch of saltiness and creaminess to the dish.
- Garlic: Sautéed in the brown butter for a hint of warmth and depth.
- Salt and Black Pepper: To season and balance the flavors of the sauce.
Key Ingredients
- Rigatoni Pasta: Its hollow, ridged shape captures the sauce, making each bite full of flavor.
- Brown Butter: Adds a rich, nutty flavor that transforms the dish from simple to luxurious.
- Sage: Fresh sage leaves add a warm, earthy aroma and flavor that complements the brown butter perfectly.
- Parmesan Cheese: Creamy and slightly salty, it melts beautifully into the warm pasta.
- Garlic: Adds depth and a hint of warmth to the buttery sauce.
How To Make Brown Butter and Sage Pasta with Rigatoni
- Boil a pot of salted water and cook the rigatoni until al dente. Reserve 1 cup of pasta water and drain the rest.
- In a large skillet, melt the butter over medium heat. Continue to cook, swirling the pan, until the butter turns golden brown and smells nutty.
- Add the fresh sage leaves to the brown butter. Sauté until the sage leaves are crisp and fragrant..
- Add the cooked rigatoni to the skillet, tossing to coat the pasta in the brown butter and sage sauce. Add the nutmeg and reserved pasta water a little at a time to reach your desired consistency.
- Stir in freshly grated Parmesan cheese until melted and creamy. Season with salt and black pepper to taste.
- Divide into bowls and top with extra Parmesan cheese and a sprinkle of fresh black pepper. Enjoy while hot!
Have It Your Way!
- Add Veggies: Stir in sautéed mushrooms, spinach, or roasted cherry tomatoes for extra nutrition.
- Make It Spicy: Add a pinch of red pepper flakes to the brown butter for a touch of heat.
- Lemon Zest: Brighten the flavor with a sprinkle of lemon zest over the finished dish.
- Nuttier Flavor: Toast some pine nuts or walnuts and add them as a crunchy topping.
Nutritional Facts and Health Benefits
Calories: Approximately 450 calories per serving
Protein: 14g
Carbohydrates: 50g
Fat: 20g
Fiber: 3g
Sugar: 2g
Sodium: 350mg
Health Benefits:
- Rich in Calcium: Parmesan cheese provides a good amount of calcium for bone health.
- Antioxidant-Rich: Sage contains antioxidants that help protect the body from oxidative stress.
- Energy-Boosting: Pasta is an excellent source of complex carbohydrates, providing long-lasting energy.
- Good Fats: Brown butter offers a source of healthy fats, which can help keep you fuller longer.
Other Recipes You’ll Love
- Pappardelle Mushroom Pasta
- Creamy Tomatoes Burrata Pasta
- Spinach Ricotta Gnudi
- Mushroom Wafu Pasta with Soy Butter Sauce
- Spaghetti All’Assassina (Assassin’s Spaghetti)
Brown Butter and Sage Pasta with Rigatoni Recipe
Brown Butter and Sage Pasta with Rigatoni
Ingredients
- 8 oz Rigatoni Pasta Dry
- 4 tbsp Butter
- ½ Cup Sage Fresh
- ½ Tsp nutmeg Freshly Ground
- ½ cup Parmesan Cheese grated
- ½ cup Pasta Water
- Salt to taste
- Black Pepper to taste
Equipment
Instructions
- Cook the Rigatoni: Boil a pot of salted water and cook the rigatoni until al dente. Reserve 1 cup of pasta water and drain the rest.
- Brown the Butter: In a large skillet, melt the butter over medium heat. Continue to cook, swirling the pan, until the butter turns golden brown and smells nutty.
- Add Sage: Add the fresh sage leaves to the brown butter. Sauté until the sage leaves are crisp and fragrant.
- Combine with Pasta: Add the cooked rigatoni to the skillet, tossing to coat the pasta in the brown butter and sage sauce. Add the nutmeg and reserved pasta water a little at a time to reach your desired consistency.
- Finish with Cheese: Stir in freshly grated Parmesan cheese until melted and creamy. Season with salt and black pepper to taste.
- Serve: Divide into bowls and top with extra Parmesan cheese and a sprinkle of fresh black pepper. Enjoy while hot!
Notes
Recipe Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth.
- Butter Quality: Use high-quality unsalted butter for the best flavor. European-style butter works especially well for its richness.
- Add Protein: For a heartier meal, add pan-seared tofu, crispy chickpeas, or white beans.
- Herbal Variations: Try adding fresh thyme or rosemary along with the sage for a different flavor twist.
- Vegan Option: Use a plant-based butter and substitute the Parmesan with nutritional yeast or a dairy-free alternative.
Video
Nutrition
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