You also can use this sauce with small ravioli or crescent-shaped agnolotti filled with pumpkin, cheese, or meat.

　　

Ingredients

Serves 4

　　3 bunches fresh sage

　　1 pound good-quality tortellini

　　7 tablespoons unsalted butter

　　

Step 1

Wash sage and dry well. Remove 6 leaves and cut into very fine julienne. Coarsely chop enough sage to get 1/2 packed cup.

　　

Step 2

Bring a large pot of salted water to a boil. Add tortellini and cook until al dente, about 8 minutes.

　　

Step 3

Melt 6 tablespoons butter in a large nonstick skillet. Add chopped sage, a pinch of salt, and freshly ground black pepper. Cook over medium heat until butter just begins to brown and bubble; the sage should get crispy.

　　

Step 4

Drain tortellini in a colander, saving 1/4 cup cooking water. Immediately put pasta in a large warm bowl, adding remaining butter. Toss with melted butter-sage mixture and add enough cooking water to make a smooth sauce. Add salt and pepper to taste and sprinkle with julienned sage. Divide immediately among warm pasta bowls.

　　Reprinted with permission from Cooking 1-2-3 by Rozanne Gold. © 2003 Stewart, Tabori & Chang