If you’re searching for comfort food that’s pure magic with minimal cleanup, this One-Pan Brown Butter and Sage Pasta Recipe is about to become your new best friend. Imagine twirls of your favorite pasta coated in a nutty, toasty brown butter, kissed with crispy sage leaves and creamy Parmesan. It all comes together in a single skillet, making your kitchen smell like an Italian trattoria—no fancy tricks required. Whether it’s a relaxed weeknight supper or an impressive meal for company, the One-Pan Brown Butter and Sage Pasta Recipe proves that simplicity can be seriously delicious.

One-Pan Brown Butter and Sage Pasta Recipe - Recipe Image

Ingredients You’ll Need

This ingredient list is short and sweet, but don’t be fooled—each item adds its own essential sparkle. The beauty of the One-Pan Brown Butter and Sage Pasta Recipe is how these simple staples transform into something five-star worthy with barely any effort at all.

Pasta (8 ounces): Choose spaghetti, fettuccine, or linguine—the sauce clings beautifully to any of them.
Unsalted Butter (4 tablespoons): This is the star here, browning into a rich, nutty sauce that makes everything swoon-worthy.
Fresh Sage Leaves (6–8): They crisp up in the butter, adding earthy aroma and a satisfying crunch.
Garlic (2 cloves, minced): A little bit infuses the entire dish with flavor—don’t skip it!
Water (2 ½ cups): Cooking your pasta directly in the pan concentrates the flavors and helps achieve a creamy sauce.
Salt (½ teaspoon): Enhances all the flavors and seasons the pasta perfectly.
Black Pepper (¼ teaspoon): Adds a gentle kick that balances the butter’s richness.
Grated Parmesan Cheese (½ cup): Melts in at the end for creamy, salty bliss.
Red Pepper Flakes (optional): A pinch wakes up the flavors if you crave a little heat.
Extra Sage & Parmesan (for garnish): Because you always want more of the good stuff on top.

How to Make One-Pan Brown Butter and Sage Pasta Recipe

Step 1: Brown the Butter and Crisp the Sage

Start by melting the butter in a large skillet over medium heat. Let it bubble and foam—this is where the magic happens. As soon as you notice the butter deepening to a golden brown and smelling toasty, toss in your fresh sage leaves. Give them just a couple minutes to crisp up and perfume the butter, then transfer them to a paper towel. You’ll see that transformation: from soft green leaves to delicate, crunchy chips—a signature layer of flavor in the One-Pan Brown Butter and Sage Pasta Recipe.

Step 2: Sauté the Garlic

Next, sprinkle in the minced garlic. It will sizzle immediately and release its wonderful aroma, infusing the browned butter in just 30 seconds. Don’t step away here—garlic cooks fast and you want it fragrant, not burnt.

Step 3: Add Pasta, Water, Salt, and Pepper

Now, it’s time for the part that makes life easy: toss in your pasta, pour in the water, and season with salt and pepper. No need for a separate pot! Gently bring everything to a bubbling simmer, and let the pasta cook uncovered. Stir it often to keep things from sticking and to help the pasta cook evenly right in the flavorful liquid.

Step 4: Simmer Until Pasta Is Al Dente

Let the pasta continue to simmer for about 10 to 12 minutes, stirring frequently. Watch the magic as the water is absorbed and the pasta goes from stiff to perfectly toothsome. If the skillet looks a bit dry before the pasta’s cooked, just add a touch more water. You’re looking for a silky, glossy sauce that coats each strand.

Step 5: Finish With Parmesan and Serve

Once your pasta is beautifully al dente and the sauce is just thick enough, remove the pan from heat. Stir in the Parmesan cheese until it melts and creates a creamy, decadent finish. Top each portion with those golden, crispy sage leaves, another shower of Parmesan, and a pinch of red pepper flakes if you love a little warmth. Serve immediately and enjoy every bite of your One-Pan Brown Butter and Sage Pasta Recipe!

How to Serve One-Pan Brown Butter and Sage Pasta Recipe

Garnishes

Go for extra drama and crunch by topping every bowl with a few more crispy sage leaves and a generous sprinkle of fresh Parmesan. If you like, add a ribbon of olive oil for extra gloss, or even a small spoonful of creamy ricotta for a luxurious edge.

Side Dishes

A simple green salad with a tangy vinaigrette brings wonderful freshness alongside the rich flavors of the One-Pan Brown Butter and Sage Pasta Recipe. Roasted vegetables—think asparagus, broccolini, or even caramelized onions—are fantastic partners, too. Crusty bread is a great addition to mop up every last drop of sauce.

Creative Ways to Present

Try twirling individual nests of pasta for each plate, or pile everything into a wide, shallow bowl for a rustic, family-style feel. Little touches like edible flowers or a dusting of lemon zest make the One-Pan Brown Butter and Sage Pasta Recipe as beautiful as it is scrumptious.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, just pop them in an airtight container and refrigerate. The pasta will keep well for up to 3 days and retains plenty of flavor—the brown butter deepens overnight!

Freezing

While this pasta is best enjoyed fresh, you can freeze leftovers in a freezer-safe container for up to one month. Keep in mind that the sauce may thicken a bit upon thawing, but a splash of cream or milk during reheating will bring back its creamy texture.

Reheating

To reheat, gently warm your pasta in a skillet over low heat. Add a tablespoon or two of water, broth, or milk to loosen it up. Stir frequently, and top with a fresh sprinkle of Parmesan and a couple of crispy sage leaves to revive that just-cooked flavor.

FAQs

Can I use dried sage instead of fresh sage?

Fresh sage is ideal for both flavor and texture, but if you can’t find it, you can use a small pinch of dried sage in the butter. It won’t get crispy, but will still infuse that herbaceous richness into the One-Pan Brown Butter and Sage Pasta Recipe.

What type Main Course

Spaghetti, fettuccine, and linguine all work beautifully, as their shape holds onto the sauce well. Short shapes like penne or fusilli can be used, but they may absorb the liquid differently—keep an eye on your simmer time.

Is there a way to make this gluten-free?

Absolutely! Substitute your favorite gluten-free pasta and keep a watchful eye on its cooking time (gluten-free varieties often cook a little faster). The rest of the One-Pan Brown Butter and Sage Pasta Recipe stays exactly the same.

How can I add protein to this pasta?

Grilled chicken, sautéed shrimp, or even a fried egg on top makes this a complete meal. For vegetarian options, toss in a handful of toasted pine nuts or a scoop of ricotta.

Can I double this recipe for a crowd?

Definitely. Simply use a larger skillet and be sure the pasta is submerged in water as it cooks. Stirring regularly will ensure everything cooks evenly, and the One-Pan Brown Butter and Sage Pasta Recipe is sure to be a hit with everyone!

Final Thoughts

There’s something irresistible about a recipe that feels luxurious but invites you in with easy steps and humble ingredients. The One-Pan Brown Butter and Sage Pasta Recipe is a cozy, crave-worthy classic you’ll turn to again and again. Gather your favorite people, pour a glass of something lovely, and dive in—you’re in for a true treat.

One-Pan Brown Butter and Sage Pasta Recipe

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4.7 from 30 reviews

Author: admin
Total Time: 20 minutes
Yield: 2 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich flavors of this One-Pan Brown Butter and Sage Pasta recipe. The nutty brown butter combined with crispy sage and creamy Parmesan cheese creates a simple yet elegant dish that is perfect for a cozy night in.

Ingredients

Scale

For the Pasta:

8 ounces pasta (such as spaghetti, fettuccine, or linguine)

For the Sauce:

4 tablespoons unsalted butter
6–8 fresh sage leaves
2 cloves garlic, minced
2 ½ cups water
½ teaspoon salt
¼ teaspoon black pepper
½ cup grated Parmesan cheese
Optional pinch of red pepper flakes
Extra sage and Parmesan for garnish

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Instructions

Brown the Butter and Sage: Melt butter in a large skillet over medium heat until it foams. Add sage leaves and cook until butter is golden brown and sage is crispy. Set aside sage.
Sauté Garlic: Add minced garlic to the brown butter and sauté until fragrant.
Cook the Pasta: Add pasta, water, salt, and pepper to the skillet. Simmer uncovered until pasta is al dente and water is mostly absorbed, about 10–12 minutes. Add more water if needed.
Finish the Dish: Remove from heat, stir in Parmesan until creamy. Top with crispy sage, more Parmesan, and red pepper flakes. Serve hot.