I was running low on groceries yesterday, and thought surely it would be an easy pasta dish to make, and since my kids LOVE most anything covered in butter and/or cheese I figured it would have to be a hit with them.
I was in a bit of a hurry so I didn't take step by step pictures like usual, but even if I would have this recipe is so simplistic there would only be like three pictures!
Ingredients and instructions are compliments of Everyday with Rachael Ray.
- 6 tablespoons butter
- 1/2 teaspoon salt
- 1 teaspoon chopped fresh sage
- 2 tablespoons heavy cream
- 1/2 cup grated parmigiano-reggiano
For a sweeter, mellower sauce, cook chopped onions until softened in a combination of extra-virgin olive oil and butter for your base.
For a more pungent sauce, cook finely chopped garlic in extra-virgin olive oil until just golden.
Chop all ingredients into even, bite-size pieces or smaller.
For egg pasta dishes, reduce the sauce less, as egg pastas will absorb some of the liquid.
In a small saucepan, melt 6 tablespoons butter and 1/2 teaspoon salt over medium-low heat. Add 1 teaspoon chopped fresh sage and cook, stirring often, until the butter begins to brown, about 5 minutes. Stir in 2 tablespoons heavy cream and remove from the heat. Add 1/2 cup grated parmigiano-reggiano cheese when tossing with pasta.
It really is that easy!
Big A said, "This times ten beats all the other kinds of spaghetti you make."
Kinsey ate two HUGE servings! And daddy, well, he took all the leftovers for lunch today, so I guess it was a HIT!!!
I will be making this again.
I served it with some white corn, and peaches I got from the fresh produce stand in our town. Of course, I diced them, because that's how the kids like them. :)
The best part was that the entire meal took me less than 15 minutes to make from start to finish!!!