Excellent!! Easy!! I used fresh sage, living in the southern US this herb is hardy year round. I will make it often. It reminds me of Tuscany. I served it with fresh garden tomatoes, cucumbers, fresh basil, and olives with a splash of balsamic vinegar and olive oil, and of course a earthy red wine.
Tortellini with Garlic Sage Butter Sauce
Leaves of fresh sage sauteéd in golden-brown butter form a classic Italian pasta sauce (see last Variation below). Our version uses ground sage, and so you can make it any time of the year. We've added a generous amount of garlic, too. Slowly cooking it in the butter mellows its pungency, but you can also use fewer cloves if you prefer.
- 6 tablespoons butter
- 6 cloves garlic, smashed
- 1/2 teaspoon ground sage
- 1 teaspoon salt
- 1/8 teaspoon fresh-ground black pepper
- 1 pound fresh or frozen meat-filled tortellini
- 2 tablespoons chopped flat-leaf parsley
- 1. In a medium frying pan, melt the butter over low heat. Add the garlic and cook, stirring occasionally and mashing the garlic with the back of a wooden spoon, until it is soft and golden, 10 to 12 minutes. Stir in the sage, salt, and pepper.
- 2. In a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh and 12 minutes for frozen. Drain the pasta and return to the pot.
- 3. Add the butter and parsley and toss over low heat until the pasta is thoroughly coated with the butter, about 1 minute.
- Variation: Ravioli with Garlic Sage Butter Sauce: Feel free to use ravioli, or any other small stuffed pasta, instead of the tortellini.
- Cheese Tortellini with Garlic Sage Butter Sauce: If you prefer another stuffing, such as cheese or mushroom, by all means try it.
- Tortellini with Garlic and Fresh-Sage Butter Sauce: Substitute 1 tablespoon of chopped fresh sage for the dried. Sauté until crisp but not brown, about 1 minute.
- Wine Recommendation: Barbera is one of the most food-friendly Italian red wines, and it works beautifully here with the assertive sage and garlic.
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