Brown Butter Sage Rigatoni

15 minute Brown Butter Sage Rigatoni

Here’s how to make my 15 minute Brown Butter Sage Rigatoni. I first shared about it back in 2020 and it is one of my favorite fall recipes. Plus, it only requires 5 ingredients! I’m IN LOVE with this silky, creamy and nutty fall pasta. The first time I made this for friends, Andrew discovered he was allergic to Pecorino Romano. It doesn’t stop him from eating it and if that doesn’t speak volumes, I don’t know what will. It’s so easy and just goes to show that sometimes the most simple dishes are also the most delicious. If you haven’t tried it yet, it’s time! Here’s a video of how I put the Brown Butter Sage Rigatoni together. For another delicious pasta dish, check out this Creamy Pumpkin Sage Ravioli recipe.

What You'll Need:

+ 1 lb. pack of rigatoni

+ 30-40 fresh sage leaves

+ 3-5 tbsp. Butter (measure with the heart)

+ 1 1/4 cup pecorino romano, freshly grated (plus more for garnish)

+ 1/2 – 1 cup pasta water

+ ¼ tsp. freshly grated nutmeg

+ Fresh cracked black pepper to taste


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!

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