Ziti With Butter Sage And Parmigiano Reggiano Recipes

Steps:

• Bring a large pot of water to a boil and salt it. Cook the pasta until it is tender but a little short of the point at which you want to eat it.
• Meanwhile, put the butter in a skillet or saucepan large enough to hold the cooked pasta; turn the heat to medium and add the sage. Cook until the butter turns nut-brown and the sage shrivels, then turn the heat down to a minimum.
• When the pasta is just about done, scoop out a cupful of the cooking water. Drain the pasta, immediately add it to the butter-sage mixture, and raise the heat to medium. Add 1/2 cup of the water and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
• Stir in the cheese; the sauce will become creamy. Thin it with a little more water if necessary, season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.
• Try fresh parsley, thyme, chervil, or other green herbs in place of sage.
• Cook 1/4 to 1/2 cup minced shallot or onion in the butter, just until translucent.
• Toast 1/2 cup bread crumbs or chopped nuts in the butter, just until lightly browned.
• Substitute extra virgin olive oil for some or all of the butter. The result will be good if not as creamy.

Steps:

• Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
• Meanwhile, 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, then turn heat to a minimum.
• When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
• Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.