Pasta al Burro e Salvia

My friends back in Italy will laugh when they see this blog post because the necessity to write instructions on how to prepare “pasta al burro e salvia“, or rather pasta with butter an sage, is actually quite UNnecessary.

But the majority of my readers are non-Italians who perhaps have never prepared this bit of deliciousness, and after posting the photo of my pasta al burro e salvia this past week, I received a few requests for detailed instructions on my blog.  So for them, I deliver here a quick rundown on how it is done.

A staple in Italian culture, the key is in the ingredients: few, simple and fresh, like almost everything in Italian cuisine. With its beyond simple preparation, it thrives as one of Italy’s favorite go-to pasta dishes for the likes of young and old.


120g of fresh pasta (you really could use any kind of pasta but I personally feel that using a fresh, filled tortellini or ravioli is the best bet. I used ricotta-filled tortellini, which you can usually buy fresh at most supermarkets)

A pot of water

Coarse salt

Fresh sage leaves


Freshly grated Parmesan cheese


  • Boil water in a large pot and add some salt (I usually add about 1/2-1 teaspoon per person)
  • Meanwhile, heat butter in a pan (about a tablespoon per person)
  • Sauté the sage leaves in sizzling butter (be sure to remove pan from heat before the leaves begin to burn!)
  • Add pasta to boiling water
  • Using fresh pasta, it will only take a few minutes to cook (check package for cook times)
  • Strain pasta
  • Add pasta to butter and sage and lightly sauté over medium heat for about a minute or two
  • Plate your pasta, sage leaves included, and add freshly grated Parmesan cheese!

E voilà! Pasta al burro e salvia! Easy peezy, right?! And oh so gooooood! Enjoy!

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