Brown Butter Sage Rigatoni

1. In heavily salted boiling water, cook pasta according to package directions until al dente. Reserve ½ – 1 cup of pasta water.

2. In a medium dutch oven or pot over medium heat, add butter and stir until it begins to bubble. Add sage leaves and stir continuously until the butter turns golden brown and the sage leaves begin to crisp.

3. Reduce heat to low and add your pasta directly into the pot. Stir to combine.

4. Turn the heat off and add pasta water and pecorino romano bit by bit along with the freshly grated nutmeg. Stir quickly to meld until the sauce thickens and add pasta water according to desired consistency. Serve, garnish with additional pecorino romano and pepper (optional). Enjoy!