Orecchiette with Savory Butter and Sage Sauce

Sage can have an overwhelming flavor depending on how fresh it is, so begin with the lower measurement amount for the butter sauce and add the rest if desired.



  • 8 oz. dry Orecchiette
  • 1 cup butter
  • 1/2 to 3/4 tsp. dried sage
  • balsamic vinegar
  • shredded fresh Parmesan to taste


Cook Orecchiette according to package directions.

Meanwhile, melt the butter in a large saucepan on medium low heat, add the sage and stir. Add the drained Orecciette and gently toss in to the sauce. Turn heat to medium and cook together, gently stirring 3 or 4 times, for 2 minutes.

Place on serving plate(s), lightly drizzle with vinegar, sprinkle with Parmesan and serve.

By Deeli from Richland, WA


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