Bow Tie Pasta In A Creamy Sage Sauce
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Stovetop
Ingredients
Scale
Instructions
- 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.
- While the water comes to a boil, melt the butter in the pan over medium heat.
- 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.
- 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.
- Add the heavy whipping cream to the butter sage mixture and stir to combine.
- Allow the mixture to simmer for five minutes, stirring as necessary to make sure the butter and cream remain combined.
- 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.
- Remove the pan from the heat and stir continually until the cheese melts, then add salt, pepper and a few crumbled parsley leaves.
- 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.
- Serve hot. This sauce gets very thick once it cools.
Find it online: https://experimentalhomesteader.com/sage-recipe/
