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Bow Tie Pasta In A Creamy Sage Sauce

Bow tie pasta in a creamy sage sauce.
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Ingredients

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  • 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

Instructions

  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.

Find it online: https://experimentalhomesteader.com/sage-recipe/

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