This is a great week night sauce. It is super quick but yet tastes like something special. It is very rich, it is not my most health conscious choice. But it can be comforting after a long day! I used mushroom ravioli with this sauce and it seems to be winning combination!
1 stick of unsalted butter
10 fresh sage leaves, chopped
1 cup of heavy cream
1/2 cup of chick broth
salt and black pepper to taste
1. Melt the butter in large sauce pan on a low to medium heat. Watch for the butter to start to brown. You will see the butter start to foam and that foam will start turning golden brown.
2. Meanwhile boil water for whatever pasta you are choosing to work with
3. After the butter has browned throw in the sage leaves. Saute for about 3 minutes. Pour in the chicken broth and heavy cream. Cook until warmed through and add the salt/pepper to taste.
4. Once your water is boiling add in the pasta and cook it according to the packages directions. But try to make sure its “al dente” which means its firmer. That way you can add the pasta to the sage sauce and cook through a bit without the pasta getting too soft.