Kate Heyhoe

Kate's Global Kitchen


Buttery Pasta with Sage Leaves

by Kate Heyhoe

Serves 3 to 4 as a main course; 4 to 6 as an appetizer


Sage is considered a calming herb, good for the memory and nerves. It's also beneficial to digestion and the liver. Pasta is a natural comfort food, full of complex carbohydrates which elevate serotonin levels in the brain. And butter may be not be so desirable in excess, but you can't beat it's unique ability to trigger messages of pleasure, good flavor, and enjoyment to the brain.


1 pound fettuccine or a stuffed pasta, like ravioli

5 tablespoons butter
8 fresh sage leaves
fresh ground pepper
Grated Parmigiano-Reggiano cheese for the table


Cook the pasta in a large pot of boiling, salted water until al dente. Drain and cover to keep warm.

In a small skillet over medium heat, melt the butter until it foams. Add the sage leaves. Cook, stirring the leaves in the butter, for several seconds, until the butter turns golden but does not brown. Pour the sauce over cooked pasta and serve with freshly ground pepper and grated cheese on the side.


Kate's Global Kitchen

Copyright © 1999, Kate Heyhoe. All rights reserved.

Current Kate's Global Kitchen
Kate's Global Kitchen Archive

This page created September 1999

The FoodWine
Main Page


Mardi Gras Recipes
Mardi Gras &
Fat Tuesday Recipes

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches



Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids

Conversions, Charts
   & Substitutions

About Foodwine.com
   Contact Info
   Privacy Statement


Copyright © 1994-2017,
Forkmedia LLC



cat toysCrazy Cat Toys