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Home > Recipes > Browned butter and sage spaghetti

Browned butter and sage spaghetti
( SERVES 1 )

Delaney Mes

Publication: Herald on Sunday

Herald on Sunday

Ratings: No ratings yet

Browned butter and sage spaghetti

Photo by Michael Craig

No ratings yet

Pangritata is basically crisp-fried bread-crumbs, which pair extremely well with pasta dishes. 

For the sauce

¾ cup Fresh breadcrumbs
1 Tbsp Olive oil
1 tsp Chilli flakes
1 Tbsp Sage, chopped
1 large Garlic clove, finely chopped

For the pasta

1 serving Spaghetti, cooked until al dente
1 Tbsp Butter
1 small bunch Sage leaf, roughly chopped
½ tsp Chilli flakes
1 Garlic clove, crushed

Directions

For the sauce

In a frying pan, add the oil and breadcrumbs, and as it begins to crisp and toast, add the chilli, sage, and garlic. Fry until richly golden, then set aside. 

For the pasta

Heat the butter in a frying pan until it starts to brown and caramelise — you will see small flecks. Add the sage and allow the leaves to crisp slightly. Add the chilli and garlic, Season well, then mix to combine. Add the drained spaghetti, and toss well to combine. Heat through, and then serve with parmesan and the pangritata. 

More sage based recipes from Delaney

  • Sage and cheddar scones
  • Sage fried eggs
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
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