While Parmigiano-Reggiano is wonderful in this simple pasta dish, Tory Miller prefers to use Wisconsin's own SarVecchio Parmesan, which is made according to many of the Italian original's exacting standards. Another idea he borrows from Italy: adding leftover Parmesan rinds to stocks for added flavor.
1 stick unsalted butter, cut into tablespoons, at room temperature
1/2 cup thinly sliced sage leaves
2 garlic cloves, minced
2 teaspoons chopped rosemary
2 1/2 cups chicken stock
1 pound wide egg noodles
1/2 cup plus 2 tablespoons freshly grated Parmesan cheese, preferably SarVecchio brand (see Note)
Salt and freshly ground black pepper
How to Make It
Bring a pot of salted water to a boil. In a skillet, melt 4 tablespoons of the butter. Add the sage and cook over moderate heat until crisp; with a slotted spoon, transfer to a small bowl. Add 1 more tablespoon of the butter to the skillet. Add the garlic and rosemary and cook until fragrant, 1 minute. Add the stock and boil until reduced to 1 cup, 8 minutes. Cover the skillet and remove from the heat.
Cook the noodles until al dente; drain. Return the noodles to the pot. Add the reduced stock and the remaining 3 tablespoons of butter and toss well. Stir in the 1/2 cup of grated cheese and season with salt and pepper. Transfer to a bowl, top with the toasted sage and remaining 2 tablespoons of grated cheese. Serve right away.