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Bow Tie Pasta In A Creamy Sage Recipe Sauce

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This creamy sage recipe sauce tastes great on bow-tie pasta and I think it adds that special elegant touch to a meal when used as a side dish.

Bow tie pasta in a creamy sage sauce.

Savory Herbs Makes Pasta Taste Better

I really like cream sauces too – and when you add in a variety of savory herbs the recipe gets that much better.

That is just what I have done here.

I took a standard pasta recipe and altered it using dehydrated herbs from my garden.

You could use fresh herbs in this creamy sage sauce just as easily.

Real Butter Is Essential For A Rich Pasta Sauce

Another note is I always use real butter – and when my goats are in milk , I make my own butter.

This time of the year I did not have any fresh cream on hand so I used store bought butter.


I noticed a new brand on my grocer’s shelf called Challenge.

It comes from cows not treated with the Growth Hormone rbST which is a plus for me.

The one thing I noticed was this butter has a richer taste than regular sweet cream butter.

So far, I’m liking this new butter and intend to buy more.

Remember to always use the freshest ingredients possible when cooking.

It really does make a difference – both taste and nutrition wise.

Here is the recipe –


Bow Tie Pasta In A Creamy Sage Sauce

Bow tie pasta in a creamy sage sauce.
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  • Author: Sheri Ann Richerson
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Pasta
  • Method: Stovetop


  • 6 ounces bow tie pasta
  • 2 Tablespoons butter
  • 1 cup heavy cream
  • 1 cup shaved Parmesan
  • 6 dried sage leaves
  • Salt, optional
  • Pepper, optional
  • Parsley, optional


  1. Begin by putting a pan of salted water on the stove for the bow tie pasta. I bought my bow tie pasta and simply followed the directions on the side of the box. If you make your own pasta, follow the recipe for cooking times.
  2. While the water comes to a  boil, melt the butter in the pan over medium heat.
  3. Once the butter is 3/4 of the way melted, crumble up the dehydrated sage and add it. If you are using fresh sage, I encourage you to chop it up before you add it to the butter.
  4. Remove the pan from the heat at this point and swirl it, then set it back on the heat. You want it to bubble up – once, then turn the heat down to simmer.
  5. Add the heavy whipping cream to the butter sage mixture and stir to combine.
  6. Allow the mixture to simmer for five minutes, stirring as necessary to make sure the butter and cream remain combined.
  7. Add in the shaved Parmesan cheese. Do not use grated. If you cannot find shaved Parmesan cheese in your grocer’s refrigerated section, buy a chunk and shave it yourself.
  8. Remove the pan from the heat and stir continually until the cheese melts, then add salt, pepper and a few crumbled parsley leaves.
  9. By this time, the bow tie pasta should be done. Remove it from the heat, drain it and pour the creamy sage sauce on top.
  10. Serve hot. This sauce gets very thick once it cools.
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