Tortelloni al Burro e Salvia (Pasta with Butter and Sage)
Why this recipe works
- Fast but polished: Fresh filled pasta cooks quickly, while the butter and sage sauce comes together in the pan alongside it.
- Simple, aromatic flavour: Gently sizzling sage in butter releases its fragrance and gives the sauce a nutty, herbal depth.
- Glossy sauce: Reserved pasta water helps the butter and Parmesan coat the tortelloni evenly rather than sitting in the pan.
Get the most out of this recipe
Ingredient notes
- Choose good filled pasta: Because the sauce is so simple, the flavour of the tortelloni matters. Ricotta, spinach, pumpkin or cheese-filled versions all work well.
- Use fresh sage if possible: Fresh sage gives the butter a cleaner, more aromatic flavour than dried sage, which can taste dusty in such a spare sauce.
- Grate the cheese finely: Finely grated Parmesan melts more easily off the heat and helps the sauce cling smoothly to the pasta.
Texture tips
- Add pasta water gradually: Splash in the reserved cooking water a little at a time, tossing until the butter turns glossy and lightly coats the tortelloni.
- Take the pan off the heat for cheese: Adding Parmesan away from direct heat helps it melt into the sauce rather than clumping or turning greasy.
Common mistakes
- Do not over-brown the butter: A little nuttiness is welcome, but dark butter can make the sage taste bitter and dominate the pasta.
- Avoid a watery finish: The sauce should lightly glaze the tortelloni, not pool around it. Add pasta water only as needed.
- Watch the tortelloni closely: Filled pasta can become soft if overcooked, so follow the packet timing and drain it as soon as it is tender.
Make-ahead tips
- Best served freshly tossed: The sauce is at its glossiest straight from the pan, before the butter firms and the pasta absorbs moisture.
- Reheat gently: Warm leftovers in a frying pan with a splash of water, tossing over gentle heat until piping hot and glossy again.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil and season it with the fine sea salt. Add the tortelloni and cook until tender and floating, following the packet timing. Scoop out about 150 ml of the pasta water, then drain.
- Meanwhile, melt the unsalted butter in a large frying pan over a low to medium heat. Add the sage leaves and let them sizzle gently until the butter smells nutty and the sage is fragrant, without letting the butter brown too far. Grind in the black pepper.
- Add the drained tortelloni to the pan and toss to coat. Splash in a little reserved pasta water and toss again until the sauce looks glossy and lightly emulsified, adding more water as needed. Take off the heat, finely grate in most of the parmesan, then serve with the remaining parmesan on top.
Recipe notes
Tips
- Keep the heat gentle under the butter so the sage perfumes it without the butter turning bitterly browned.
- Use the pasta water a tablespoon at a time; you want a silky coating rather than a watery sauce.
- If serving anyone vulnerable to foodborne illness, ensure the tortelloni is cooked fully according to the packet instructions and served piping hot.
Substitutions
- Replace parmesan with grana-padano-cheese for a slightly milder, sweeter finish.
- Replace fresh sage with fresh-thyme for a softer, more floral herb note.
Storage
- Refrigerate up to 2 days
- Cool quickly and refrigerate in a sealed container. Reheat gently in a frying pan with a splash of water until piping hot, tossing to re-gloss the sauce; avoid high heat so the butter does not split.
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Recipe overview
- Servings: 2 servings
- Total time: 20min (15min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
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