You know those days where you don't get around to eating lunch, so you snack all through the afternoon and when dinnertime comes around the thought of a big meal makes you feel sick? Well that happened to me just the other day and while I didn't want a big meal, I still wanted something real and something that my daughter could eat with me. I was also short on time, so it had to be quick. Pasta is quick, but I'm not a fan of jarred sauce, so I had to make one. I remembered reading about brown butter sage sauce and thinking that it sounded delicious and that it looked incredibly easy. Also, the recent snow didn't manage to kill all of my sage, so I happened to have some of the fresh stuff still growing. It took me about 20 minutes, most of which was boiling water and cooking pasta, and made myself a nice, easy, tasty dinner. The baby lady ate a few noodles, so I'm taking that as an approval from her as well.
This serves 4 as a side dish or 2 as a main course.
1/2 lb. pasta of choice (I used gemelli)
4 T. unsalted butter
8 sage leaves
1 lemon, juiced
1/4 c. Peccorino-Romano
When the pasta is in the cooking water, melt the butter in a 12 in. skillet and continue cooking until it appears golden brown in color. Add the sage leaves and remove from heat. Add the lemon juice and set aside.
Drain the pasta, reserving 1/4 c. cooking water. Add the pasta to the sauce pan and add the cheese. Toss, and if the pasta appears too sticky, add some of the cooking water and keep adding until it comes to a consistency you like.
adapted from foodnetwork.com