1/2 stick (2-ounces or 4 tablespoons) unsalted butter

1/2 cup loosely packed fresh sage leaves – see kitchen note

low-sodium chicken or vegetable stock – see kitchen note

kosher salt, as desired

1, 12-ounce box Orecchiette pasta

3/4 cups freshly grated Parmesan cheese

Method:

1.   In a medium fry pan over medium – high heat, add butter and allow to melt. Once melted, continue to cook while occasionally stirring the pan until light amber in color, approximately 1 1/2 minutes. Add sage leaves and swirl the pan to evenly coat and fry the leaves. Continue to cook until golden brown in color and nutty in fragrance, another 1 1/2 minutes. Remove sage and transfer to a plate lined with paper towels. Set the brown butter to the side.

2.   In a medium saucepan, add chicken or vegetable stock and bring to a boil. Once at a boil, generously season with salt (it should taste like the sea) and add pasta. Cook pasta according to package directions, approximately 10 – 12 minutes, or until al dente. Strain pasta.

3.   Return cooked pasta to the saucepan and add brown butter. Toss to evenly coat and divide among four serving plates or bowls. Top each with sage and freshly grated Parmesan.

Kitchen Note:  For a little more substance, consider adding chopped walnuts. Water can be used in place of stock. Don’t like sage? Omit it completely and let the brown butter shine on its own!