Porcini Pappardelle with Brown Butter and Sage
- 300gm Vasse Virgin Porcini Pappardelle
- 200gm Butter
- Garlic cloves (1 or more per person/serve)
- 12 fresh Sage leaves
- Grated Parmesan or Pecorino to taste
- Cracked Pepper and/or Chilli to taste
To make the brown butter sauce, you'll need to time the cooking of the butter with the sage and garlic just right. We suggest you start by melting the butter gently in a pan whilst putting the pasta into the water. Then increase the heat so that the butter is nice and foamy. Add the sage and garlic and mix well.
In the meantime, bring a large pot of boiling salted water, add the pappardelle and cook for 4-5 minutes. Strain in a colander and place on serving plates. Top with generous amounts of cheese and then pour the foaming butter on top. A cheeky glass of Barbera would be nice too. Enjoy!