Here is the Sage and Walnut Tagliatelle. The most simple of ingredients can make
the most delicious meals.
1 LB TAGLIATELLE – dried not fresh
1 ½ STICKS BUTTER (12 tbs) – unsalted
18-20 FRESH SAGE LEAVES – chopped
2/3 CUP WALNUTS – toasted, cooled, coarsely chopped
½ CUP FRESHLY GRATED CHEESE –
Parmesan or Romano, your favorite
BLACK PEPPER – freshly ground
- Bring a large pot of water to a boil and then add salt.
- Add the dried pasta to the salted boiling water and cook just until al dente.
- Drain the pasta but reserve about ½ cup of the pasta water to use later.
- In the meantime, in a large pan, (one that is large enough to hold the cooked pasta) melt the butter with a pinch of salt over medium-high heat.
- When melted and it starts to shimmer slightly, reduce the heat, and let it cook until it just starts to turn a little light brown.
- Add the sage leaves and cook until lightly browned or golden.
- Remove the pan from the heat and let the sage leaves continue to cook until they get a slight crisp.
- Sprinkle with a pinch of salt and set aside.
- When the pasta is done, return the pan with the sage to the burner and over a medium heat let it re-heat while adding the chopped, toasted, cooled walnuts.
- Using tongs, add the pasta to the pan with some of the reserve pasta water and stir to combine all adding more pasta water a little at a time until you get a creamy consistency.
- Sprinkle with your favorite grated cheese, taste for seasonings and sprinkle with salt and pepper to adjust to your taste.
TAGLIATELLE is a type of pasta with wide, flat noodles made with wheat flour and egg. Tagliatelle is popular in the Emilia Romagna and Marche regions of Italy. It comes from the Italian word “tagliare,” which means “to cut.” My Grandmother would make large sheets of pasta, roll it loosely and then cut with a knife in slices narrower than ½-inch to make tagliatelle.