Pasta With Sage & Butter Sauce

Sea salt and freshly ground black pepper to taste

1 pound pasta ** See Note for use with Ravioli

3 tablespoons unsalted butter

30 fresh sage leaves

***Alternate method : 1 cup freshly grated Parmigiano-Reggiano or Pecorino Romano

Bring a large pot of water to a boil. Cook pasta until it is tender, but not quite done.  Al dente.

Place butter in a skillet or saucepan large enough to hold the cooked pasta. Turn heat to medium and add sage. Cook until butter turns nut-brown and sage shrivels. Turn heat to low.

When the pasta is just about done, scoop out 1 cup of the cooking water. 

Drain the pasta.  DO NOT RINSE. 

Immediately add pasta to the butter-sage mixture, and raise heat to medium. 

Add 3/4 cup of the water, and stir.  Mixture will be loose and a little soupy. 

Turn heat to medium and cook for about 1 minute or until all water is reduced and the pasta is perfectly done.

** For Ravioli version, cook ravioli in boiling water until they begin to float. When they float they are finished.  Remove with slotted spoon and set aside. 

Add ravioli to sage butter and carefully stir to cover evenly with sauce.  

Season liberally with pepper and salt to taste.  Serve immediately.

**For a creamier version (not recommended for ravioli)

Stir in cheese after water has totally reduced.  Sauce will become creamy. Thin it with a little more water if necessary.

Serves 6