My Pasta with Butter and Sage Sauce is quick, easy, and full of flavor. With just butter and sage, you can create a rich, nutty brown butter sauce with crispy sage in under 10 minutes. It’s perfect for fresh pasta, gnocchi, or ravioli and only gets better with a sprinkle of Parmigiano Reggiano!
If you like this recipe you might like my tortellini alla panna or my baked ziti next.
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Jump To
- 💖Why we love butter and sage pasta?
- What is brown butter?
- 🛒 Ingredients to make butter sage sauce for pasta:
- What is the secret to making the BEST sage and butter sauce for pasta?
- Equipment you need to make sage butter sauce for pasta:
- 🍽️ How to make sage butter pasta sauce?
- How to make brown butter sauce with Parmigiano Reggiano?
- What to serve with butter and sage pasta sauce?
- 🫙 Leftover and Storing browned butter and sage sauce:
- 📃 Substitutions & Variations for butter and sage sauce:
- ☑️ Our Top Tips for pasta sage butter sauce:
- ❓ FAQ'S
- Some other recipes you'll love:
- 📖 Recipe
- Pasta with Butter and Sage Sauce
CIAO, all the homemade ravioli fans RAISE YOUR HANDS! This is another recipe that is part of my how to make ravioli guide. Making ravioli from scratch is a labor of love, but worth it! Our homemade ravioli and ravioli with tomato sauce are very popular for a reason! Featured in the guide also is our ravioli dough recipe and ricotta filling.
If you're looking for a quick and flavorful pasta dish, Pasta with Butter and Sage Sauce is a simple yet elegant choice. Whether you use fresh or store-bought ravioli, the combination of butter, sage, broth (yes, broth!) and pasta creates a rich, comforting meal that’s perfect for any occasion.
To make this, you'll melt butter over medium heat until it becomes a delicious brown butter sauce, adding depth to the dish. Chicken broth is added to bring the sauce together into a creamy texture. Fresh crispy sage leaves are essential, as their earthy flavor infuses the butter, creating the perfect sage butter sauce.
You could add a sprinkle of freshly ground black pepper to finish it off, adding just the right amount of warmth to complement the flavors.
I love how this dish is both uncomplicated and versatile. The brown butter sage sauce comes together quickly but packs so much flavor! Whether you’re making a weeknight meal or serving something special, butter sage pasta offers both simplicity and sophistication. Using fresh sage leaves elevates the taste, making the sauce feel refreshing yet indulgent.
💖Why we love butter and sage pasta?
- Delicious sauce: The rich, nutty flavor of brown butter paired with sage is simply irresistible.
- Simple: Made with just a few ingredients, it's quick and easy to prepare.
- Crispy sage: The crispy sage leaves add texture and a burst of earthy flavor.
- Versatile: It's a versatile dish that pairs well with many pasta shapes.
- Very fast: Perfect for a cozy, yet impressive meal that can be made in 15 minutes.
What is brown butter?
Brown butter is made by melting butter over medium-high heat until the milk solids separate and turn a golden brown. During this process, some of the water content evaporates, which means you’ll end up with slightly less butter than you started with.
It’s an easy technique that transforms the butter into a rich, nutty flavor that pairs perfectly with pasta, adding depth and complexity to the dish.
There was a period of time when I was baking with brown butter. These browned butter chocolate chip cookies are divine and so is this browned butter banana Bundt cake. Apparently going back more than 10 years in my writing and blogging, I can see why I stopped using browned butter in baking...it's beyond delicious!
🛒 Ingredients to make butter sage sauce for pasta:
- Butter: Salted or unsalted is fine. Choose a very good quality butter, as it will make the sauce even more delicious.
- Sage: I have fresh sage in a planter in my house and also outside in my garden. Nothing compares to the flavor of fresh sage leaves. I do not recommend dried sage for this recipe.
- Chicken broth: This is the secret ingredient from my Italian chef husband. If you use homemade broth, you can control the amount of salt. If you use store-bought, choose low sodium. Keep in mind, the broth will add some salt, so taste and and decide if you need more salt, to season.
- Sea salt: If you choose to use salted butter, you won't need salt for the sauce. Although, some people do like a more salty flavor.
- Freshly ground pepper: You could add on a bit of black pepper at the end. It's optional.
- Parmigiano Reggiano: Grate on some Parmigiano at the end for serving.
What is the secret to making the BEST sage and butter sauce for pasta?
The secret to making the most luscious sage and brown butter sauce is a cup full of chicken broth. My Italian chef husband was around when we were making this recipe and added it in after we photographed the ingredients. TRUST ME, you will want to add some in and I highly recommend homemade broth.
The broth gets added in after you brown the butter with the fresh sage.
Equipment you need to make sage butter sauce for pasta:
- Large skillet: Any 10.25″ skillet will work fine. I do really like my Le Creuset Skillet in white.
- Large pot: To cook the ravioli. Has to be big enough for the ravioli to have room to cook and not stick together.
🍽️ How to make sage butter pasta sauce?
Here is how to make this butter sage pasta sauce (the full recipe is below!):
Gather up your ingredients. There are only a handful. I used my homemade ravioli for this sauce and they cook up very quickly. The time it takes to make the ravioli, the sauce is ready. That's how quick the sauce is.
- Step 1: Bring a large pot of salted water to a boil over high heat. Add the ravioli and boil gently, stirring occasionally. Depending on if you're using fresh or store-bought ravioli, they could be done in 2-5 minutes (check time on your store-bought ravioli package).
- Step 2: While the pasta is boiling, make the quick butter sage sauce. In a large skillet on medium heat, add the butter, sage to a large skillet. It will all start to sizzle and foam and that's when you give the pan a swirl and add in a the chicken broth. Let it boil and start to thicken. Lower the heat, or turn it off if it browns too quickly. In about 4-5 minutes, the sauce will smell nutty and and turn a light golden color (not too brown and definitely burned).
- Step 3: I used my homemade ravioli for this sauce and they cook up very quickly. The time it takes to make the ravioli, the sauce is ready. That's how quick the sauce is. Using a slotted spoon, scoop out the ravioli and add to the sauce.
- Step 4: Stir in the cheese. Gently toss to coat. Season with salt and freshly ground black pepper (optional). If you like, serve with some more freshly grated Parmigiano Reggiano. Enjoy!
The homemade ravioli go perfectly with this butter sauce!
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
How to make brown butter sauce with Parmigiano Reggiano?
This is the method to make the brown butter sage sauce for a pasta other than ravioli. I like to use spaghetti or homemade pappardelle.
- Cook your pasta in a large pot of salted water until it's before al dente.
- Brown the butter following the recipe. Once it is browned, remove the sage leaves placing them on a paper towel. Add in some chicken broth and bring it to a simmer until it thickens. Pour the browned butter into a bowl while the pasta continues to cook.
- While the pasta is boiling, carefully scoop out a cup of the starchy cooking water.
- Pour the butter back into the skillet and heat.
- Add some of the pasta water and whisk it with the browned butter. Let it combine and start to thicken a bit.
- Add in some freshly ground black pepper and whisk to combine.
- Strain the pasta when it's just before al dente and add to the butter sauce with a bit of the pasta water (about 1/3 cup) and use tongs to combine.
- Lower the heat and add on some grated Parmigiano Reggiano. Let it melt without stirring the pasta for about a minute.
- Use tongs to swirl the pasta in the butter sauce.
- Plate up with the pasta serving with the reserved sage leaves. Add on extra grated Parmigiano Reggiano, to your taste. ENJOY!
What to serve with butter and sage pasta sauce?
- Grilled Chicken – A simple protein addition to balance the richness of the butter sage sauce.
- Garlic Bread – Perfect for soaking up any leftover sage butter sauce.
- Roasted Vegetables – Try roasted Brussels sprouts, zucchini, or asparagus to add some texture and flavor.
- Classic Insalata Mista – A light, crisp salad with tangy vinaigrette complements the richness of the pasta.
- Panzanella Toscana - This is a flavorful Tuscan salad that is also easy to make.
- Baked Cod with Panko –The crunchy panko crumbs crusted cod brings new life to this baked cod dish pairs beautifully with the buttery sage sauce.
- Sautéed Mushrooms – Earthy flavors from mushrooms add depth and complement the sage.
- Prosciutto or Pancetta – Crisped up for a salty, savory side that pairs well with the buttery pasta.
🫙 Leftover and Storing browned butter and sage sauce:
- Refrigerate: Let the sauce cool completely (without the pasta or ravioli)then transfer it to an airtight container. You can refrigerate it for up to 5 days. When you're ready to use it again, simply reheat the sauce over low heat, stirring occasionally until it melts and the flavors come back to life.
- Freeze: For longer storage, you can freeze the sauce in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat gently before serving.
📃 Substitutions & Variations for butter and sage sauce:
Variations:
- Add Garlic: Sauté minced garlic in the butter before adding the sage for an extra layer of flavor.
- lemon Zest: Add a touch of brightness by mixing in lemon zest just before serving.
- Browned Butter: Let the butter cook a little longer until it becomes a nutty brown butter sauce, deepening the flavor.
- Cheese Addition: Toss in grated Parmesan or Pecorino Romano for a cheesy twist to the classic butter sage pasta.
- Nuts: Add toasted pine nuts or walnuts for a crunchy texture that pairs well with the sage flavor.
Substitutions:
- Thyme for Sage: If you don’t have sage, you can substitute fresh thyme for a slightly different but complementary herbal flavor.
- Olive Oil for Butter: For a lighter option, replace some or all of the butter with extra virgin olive oil.
- Whole Wheat Pasta: Use whole wheat pasta for a nuttier flavor and added fiber.
- Vegan Butter: Opt for vegan butter for a plant-based version of the dish.
- Spinach: Add fresh spinach to the pasta for extra greens, lightly wilting it in the hot butter sauce.
☑️ Our Top Tips for pasta sage butter sauce:
- Use fresh sage leaves: Fresh sage gives the best flavor and aroma. Dry sage won’t provide the same intensity.
- Brown the butter carefully: Cook the butter over medium heat, watching closely to ensure it doesn’t burn. You want a golden, nutty color for the best flavor.
- Crisp the sage leaves: Fry the sage leaves in the butter for a few seconds until crispy for added texture.
- Season properly: Add freshly ground black pepper to balance the richness of the sauce.
- Use reserved pasta water: Mix in a small amount of pasta water to create a smoother sauce.
❓ FAQ'S
Adding butter to pasta sauce makes it richer and creamier, balancing acidity and adding a velvety texture.
Yes, sage adds a warm, earthy flavor to spaghetti, especially when paired with butter or olive oil-based sauces.
Yes, Italians sometimes cook pasta with butter, especially in simple dishes like pasta al burro (pasta with butter).
Yes, butter can be used instead of olive oil for a richer, creamier sauce.
Add sage by frying fresh sage leaves in butter to create a flavorful, aromatic base for your pasta sauce.
Yes, adding butter to pasta enhances its flavor and adds a creamy texture, often used in simple pasta dishes.
To make spaghetti with just butter, cook pasta, then toss it with melted butter and salt. You can also add grated cheese for extra flavor.
Some other recipes you'll love:
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📖 Recipe
Pasta with Butter and Sage Sauce
Equipment
- 1 large wooden spoon
Ingredients
- 1 pound ricotta and spinach ravioli homemade or store-bought, this recipe is with my homemade ravioli
- 6 Tablespoons unsalted butter, at room temperature
- 10-20 sage leaves
- 1 cup chicken broth use low-sodium if you're using store-bought (I used homemade broth)
- Sea salt to taste
- freshly ground black pepper to taste
- ½ cup freshly grated Parmigiano-Reggiano more to your taste
Instructions
Make the ravioli:
- Cook the ravioli: Bring a large pot of salted water to a boil over high heat. Add the ravioli and boil gently, stirring occasionally. Depending on if you're using fresh or store-bought ravioli, they could be done in 2-5 minutes (check time on your store-bought ravioli package).
Make the butter sage sauce:
- Cook the butter with the sage: While your ravioli is cooking, start the sauce. In a large skillet on medium heat, add the butter, sage to a large skillet. It will all start to sizzle and foam and that's when you give the pan a swirl.
- Broth: This is when you add in your chicken broth. Let it simmer together a couple of minutes until it thickens a bit.
- Lower heat: Lower the heat, or turn it off if it browns too quickly. In about 4-5 minutes, the sauce will smell nutty and and turn a light golden color (not too brown and definitely burned).
- Strain the ravioli: Using a slotted spoon, transfer the ravioli to the sauce and toss to coat while the pan is still on the heat.
- Add cheese: Stir in the Parmigiano Reggiano cheese to make a creamy sauce.
- Season and serve: Season with salt and freshly ground black pepper. If you like, serve with some freshly grated Parmigiano Reggiano. Enjoy!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Ravioli: I used homemade, but you could use a very good quality store-bought. While cooking your ravioli, be careful to keep the water at a gentle boil (anything higher might cause the ravioli to pop open).
- Butter: If you use salted butter, the sauce may be too salty. I prefer to use unsalted butter.
- Broth: The chicken broth brings the whole sauce together. You could make it without, but the texture is more smooth and velvety with the broth.
- Other options: Use tortellini or even gnocchi
- Add-ins: Stir in some mascarpone, or pumpkin purée to make a very creamy sauce.
- Add-ons: Crisp up some prosciutto, pancetta or even bacon and crumble some on top.
Liza says
Butter and sage is my favorite sauce to have with ravioli. Really easy to make and I like the broth tip!