Salsa di Burro e Salvia
Butter and Sage Sauce

100 grams butter
Bunch of fresh sage leaves
80 grams grated Parmesan cheese
Black pepper

Wash and dry the sage leaves. Melt the butter in a saucepan and add the
sage. Cook very gently over a low flame taking care not to let the
butter burn. Pour over cooked pasta and stir through well together with
freshly grated parmesan cheese.
This super-quick sauce is ideal with 'naked ravioli' (ravioli filling
without the pasta) but is also suitable with any short pasta. In this
case, drain the cooked pasta keeping back a little of the water. Return
the pasta to the saucepan, add the sage and butter and stir over a low
heat for a minute.
Remove from the heat and stir in a good helping of grated Parmesan
cheese.
The sauce should look smooth and creamy; if it has dried out too much,
add a few drops of milk or fresh cream. Grind a little black pepper
over when serving.


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http://www.OreganoFromItaly.com

Angela's Italian Organic Oregano is grown on a small mountain in Italy;
an all natural herb, strictly certified organic, and shipped directly
from Italy to you. It's the secret ingredient for all your Italian
recipes.


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