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Brown Butter Sage Rigatoni

15 minute Brown Butter Sage Rigatoni

I first shared my version of this 15 minute Brown Butter Sage Rigatoni back in 2020 and it’s still one of my favorite fall recipes of all time! The best part? It only requires 5 ingredients (because who actually counts salt, pepper, and pasta water?)! This pasta is so silky, creamy, and nutty, making it the perfect comforting dish for a cozy fall evening.

The first time I made this for friends, Andrew discovered he has a mild allergy to Pecorino Romano. Yet, it doesn’t stop him devouring this dish every time, and if that doesn’t speak volumes, I don’t know what does! It’s so easy to make and just goes to show that sometimes the most simple dishes are also the most delicious. If you haven’t tried this Brown Butter Sage Rigatoni recipe yet, now’s the time!

How To Make Brown Butter Sage Rigatoni

Here’s a video of how to make Brown Butter Sage Rigatoni! For another delicious pasta dish, check out my Rigatoni all’Amatriciana, Creamy Pumpkin Sage Ravioli, or Creamy Lemon Mezzi Rigatoni with Toasted Hazelnuts & Espresso recipe.

Ingredients

  • 1 pack (16 ounces) rigatoni
  • 30 to 40 fresh sage leaves
  • 3 to 5 tablespoons unsalted butter
  • 1 ¼ cup Pecorino Romano, freshly grated (plus more for garnish)
  • ½ – 1 cup pasta water
  • ¼ teaspoon freshly grated nutmeg
  • Freshly cracked black pepper to taste
  • Kosher salt to taste

Step-By-Step Method

  1. In pot of heavily salted boiling water, cook the pasta until al dente according to the package instructions. Reserve 1 cup of pasta water and set aside.
  2. In a medium dutch oven or pot over medium heat, add the butter and stir until it begins to bubble. Add the sage leaves and stir continuously until the butter turns golden brown and the sage leaves begin to crisp.
  3. Reduce the heat to low and add the pasta directly into the pot. Stir to combine.
  4. Turn the heat off and add pasta water and the Pecorino Romano bit by bit along with the freshly grated nutmeg. Stir quickly to meld until the sauce thickens. Add pasta water according to desired consistency (½ to 1 cup).
  5. Serve, garnish with additional Pecorino Romano and pepper (optional). Enjoy!

Check out my Crispy Gnocchi with Brown Butter Sage & Roasted Butternut Squash for another delicious dish!

Print Recipe

What You'll Need:

1 pack (16 ounces) rigatoni
30 to 40 fresh sage leaves
3 to 5 tablespoons unsalted butter
1 ¼ cup Pecorino Romano, freshly grated (plus more for garnish)
½ – 1 cup pasta water
¼ teaspoon freshly grated nutmeg
Freshly cracked black pepper to taste
Kosher salt to taste

Steps:

1. In pot of heavily salted boiling water, cook the pasta until al dente according to the package instructions. Reserve 1 cup of pasta water and set aside.

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

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

4. Turn the heat off and add pasta water and the Pecorino Romano bit by bit along with the freshly grated nutmeg. Stir quickly to meld until the sauce thickens. Add pasta water according to desired consistency (½ to 1 cup).

5. Serve, garnish with additional Pecorino Romano and pepper (optional). Enjoy!

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