Pappardelle with Brown Butter Meat Sauce & Crispy Sage
HOME > Recipes > Pappardelle with Brown Butter Meat Sauce & Crispy Sage

Pappardelle with Brown Butter Meat Sauce & Crispy Sage


  • 5 tbsp. butter

  • 24 fresh sage leaves, stemmed

  • 1 lb. ground veal or pork (or a combination)

  • 1 medium onion, finely chopped

  • 3 cloves garlic, finely chopped

  • Salt and white pepper

  • A little freshly grated nutmeg (about 1/8 tsp.)

  • ½ cup white wine

  • 1 cup chicken stock

  • 1 cup whole milk

  • A chunk of Parmigiano-Reggiano rind, plus 1 cup grated cheese

  • 1 pound pappardelle or tagliatelle


  • Step 1

    Bring a large pot of water to a boil for the pasta. 

  • Step 2

    In a large skillet, melt the butter over medium to medium-high heat. When it bubbles and foams, add the sage leaves and cook, stirring often, until the sage is crisp and the butter browns, about 2 minutes. Using a fork, transfer the sage to a paper towel to drain.

  • Step 3

    Add the meat to the butter and cook, breaking the meat up with a wooden spoon, until browned, 3 to 4 minutes. Add the onion and garlic; season with salt, white pepper, and nutmeg. Cook, stirring occasionally, until the onion softens, about 5 minutes. Add the wine and cook, stirring occasionally, until evaporated, about 2 minutes. Add the stock, milk, and Parm rind and simmer until the sauce thickens, 12 to 15 minutes. Discard the rind.

  • Step 4

    Salt the boiling water and add the pasta. Cook until 1 to 2 minutes shy of the package directions. Reserve 1/2 cup of the cooking water, then drain. Toss the pasta, cooking water, and grated cheese with the sauce until the pasta is generously coated, about 1 minute. Serve in shallow bowls and top with the crispy sage.

The Tools You'll Need

You May Also Like

Pimiento and garlic add Spanish flavor to this simple rice dish. Serve with Argentinean Surf-and-Turf...
This nutritious pasta dish easy to prepare and easy on the budget. Serve as a...
This recipe originally appeared in the April 2018 edition of Rachael Ray Every Day Magazine. Photo courtesy...