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Old 02-09-2010, 07:11 PM
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Ethan Ethan is offline
Join Date: May 2008
Location: Seattle, apparently
Posts: 3,271

As per Bittman, I just sizzled about 15 fresh sage leaves in about 3 tablespoons of butter in a skillet until the butter browned a little bit, and then tossed it with bucatini pasta and added shaved pecorino romano. Off the hook. I probably should have let the butter brown a little bit more than I did, but this is pretty much a no-fail recipe. That much butter will make anything sing.

Actually, the recipe called for parmesan, but a life with pecorino is the good life.
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