The Gorsuch Gang

Whole Wheat Pasta with Sage Butter Sauce and Roasted Carrots

// January 18th, 2010 // Grub

I really wish I could take full credit for the dinner we had last night, but I can’t.  The incredibly easy and delicious roasted carrots were thanks to Jamie Oliver’s recipe, The Best Whole-Baked Carrots .   Which by the way, if anyone is in the market for a new cookbook, I highly recommend his Cook With Jamie cookbook, page after page of really great food that is super easy to make.  As for the pasta dish, my online grocery store suggested a sage butter sauce to accompany their fresh whole wheat pasta and that is where I came into play by making my own sauce.

Below is what I came up with.  The sauce turned out well, but I added garlic thinking it would compliment the sage, but instead it overpowered it.  Next time I will leave the garlic out and add more sage.  The fresh pasta really made a difference too.  I know it is healthier to eat whole wheat pasta and I faithfully buy it, but I’m not a huge fan.  Some brands can taste like cardboard, but this fresh version was heavenly.  Of course I completely knock out any health benefits because of the butter sauce.  Just make this once in a blue moon and you’ll be fine.  (I also recommend sprinkling grated Pecorino Romano cheese on at the end.)

Sage Butter Sauce

2 cloves garlic, minced

2-3 good sized springs of sage (keep the sprigs intact)

1 tsp olive oil

1 stick unsalted butter

Saute the garlic in the olive oil until slightly browned.  Reduce the heat to low and add the butter.  Once the butter has melted, add in the sage and simmer on very low heat for about 10 minutes.  The sage will wilt and should be removed before using the sauce.