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Best Sage Butter Sauce Recipes

Best Sage Butter Sauce Recipes

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Sage Butter Sauce Shopping Tips

A great sauce is all about flavor. Be sure to get fresh and bold flavors to add to your sauces based on what looks good at the store.

Sage Butter Sauce Cooking Tips

When reducing a sauce to concentrate the flavors be sure to keep an eye out and not let it burn. For extra shine in your sauce, add a pat of butter at the end.


Melt the butter in the pan over medium heat until melted and just foaming. Gently lay the sage leaves in the pan and heat until the leaves crisp up, about a minute.

Ladle in 1 cup boiling pasta water stir the sauce and simmer for about 2 minutes and reduce liquid by half before adding pasta. Grind the black pepper directly into the sauce.

Keep the sauce hot over very low heat return to a simmer just before adding pasta. Finish the cooked pasta by adding to the sauce. Remove from heat and toss in the cheese just before serving.

  • 2 tablespoons extra-virgin olive oil (30ml)
  • 1 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes (450g about 1/2 large squash)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter (30g)
  • 1 small shallot, finely minced (about 1 ounce 30g)
  • 1 handful fresh sage leaves, finely minced (about 1/2 ounce 15g)
  • 1 tablespoon juice from 1 lemon (15ml)
  • 1 pound small cupped, tubular, or ridged pasta such as orecchiette, penne, farfalle, or rotini (450g)
  • 1 ounce grated fresh Parmigiano-Reggiano cheese (30g)

Heat olive oil in a large stainless steel or cast-iron skillet over high heat until very lightly smoking. Immediately add squash, season with salt and pepper, and cook, stirring and tossing occasionally, until well-browned and squash is tender, about 5 minutes. Add butter and shallots and continue cooking, stirring frequently, until butter is lightly browned and smells nutty, about 1 minute longer. Add sage and stir to combine (sage should crackle and let off a great aroma). Remove from heat and stir in lemon juice. Set aside.

In a medium saucepan, combine pasta with enough room temperature or hot water to cover by about 2 inches. Season with salt. Set over high heat and bring to a boil while stirring frequently. Cook, stirring frequently, until pasta is just shy of al dente, about 2 minutes less than the package directions. Drain pasta, reserving a couple cups of the starchy cooking liquid.

Add pasta to skillet with squash along with a splash of pasta water. Bring to a simmer over high heat and cook until the pasta is perfectly al dente, stirring and tossing constantly and adding a splash of water as needed to keep the sauce loose and shiny. Off heat, stir in Parmigiano-Reggiano. Adjust seasoning with salt and pepper and texture with more pasta water as needed. Serve immediately, topped with more cheese at the table.

Butternut Squash Gnocchi in Sage Butter Sauce by Lidia Bastianich

(Gnocchi di Zucca con Salvia e Burro)

Serves 6 to 8 as a first course, 4 to 6 as a main course


For the gnocchi
1 lb. butternut squash (or ½ medium-sized squash)
1 tablespoon extra-virgin olive oil
2 medium russet potatoes (about 12 ounces)
¼ cup freshly grated Grana Padano cheese
1 large egg
1 teaspoon kosher salt
¼ teaspoon freshly grated nutmeg
1 ½ cups all-purpose flour, plus more as needed

For the sage butter sauce
1 stick unsalted butter
12 fresh sage leaves
Kosher salt and freshly ground black pepper
½ cup grated Grana Padano cheese, plus more for serving

Butternut Squash Gnocchi (ph Jennifer May)

To make the gnocchi, preheat the oven to 400°F. Scoop the seeds out from the squash, and transfer it to a baking pan (with the cut side facing up). Drizzle with olive oil and bake until tender throughout (about 45 minutes to 1 hour). Let cool.

Once the squash has cooled, scrape out the pulp and transfer it to a cheesecloth. Let it hang or sit in a colander in the refrigerator to drain its excess juice (for about 2 hours total). You should have about ¾ - 1 cup of squash.

Cook the potatoes until tender in a medium saucepan with enough water to cover (about 20-25 minutes). Then drain the potatoes and let them cool until you can peel them with your hands. Once peeled, press the potatoes through a ricer into an even layer on a clean work surface. Let cool completely. (You should end up with about 2 cups of potatoes.) Pass the drained squash through the ricer, as well.

In a large bowl, combine the squash, potatoes, grated cheese, egg, salt, and nutmeg. Mix until smooth. Sprinkle in 1 ¼ cups of the flour, stirring to combine. Then turn the dough out onto the work surface, and knead it with your hands until it comes together. If the dough is still sticky, add the remaining ¼ cup flour (or more, if your squash was very wet), and knead just until smooth.

Bring a large pot of salted water to a boil. Divide the dough into eight equal sections. Line two large baking sheets lined with parchment. Sprinkle parchment lightly with flour. Working with one piece of dough at a time, roll the dough out on a floured surface for a ½-inch thick rope. Cut the rope cross-wise into ¾–inch pieces.

Working with one piece at a time, roll the gnocchi along the back of the tines of a fork dipped in flour, making ridges on 1 side and a small dimple on the other. Transfer the gnocchi to the floured baking sheets. Repeat with the remaining dough.

Once you’re ready to cook the gnocchi, make the sage butter sauce. Melt the butter in a large skillet over medium heat. Add the sage leaves and cook just until they start to get crispy and the butter is just beginning to brown (about 1 minute). Add 1 cup of the pasta water and bring it to a boil. Cook until reduced by half (about 3-4 minutes).

In the meantime, cook the gnocchi in two batches in the boiling water, letting them cook for just a couple minutes more after they all float to the surface. Remove the gnocchi from the water using a slotted spoon, adding them immediately to the sauce. Season with salt and pepper, but be careful not to overdo it since the pasta water is already salty. Sprinkle with the grated cheese, toss and serve – with an extra helping of grated cheese at the table, of course!

Homemade Pasta with Sage Butter

Homemade pasta seems to strike fear into the hearts of many bakers and cooks. However, with just a few ingredients and tools, you can turn out tender noodles full of flavor, just waiting for your favorite toppings and sauces. Start with fresh ingredients, leave a little time to rest your dough, and soon you can delight your family and friends with the tastiest pasta dish this side of your favorite restaurant.


  • 8 tablespoons (113g) salted butter, cold
  • 4 to 6 fresh sage leaves, minced
  • whole fresh sage leaves, for garnish, optional


On the counter, or in a bowl, create a well with the flour. Sprinkle the salt over the flour.

Crack the eggs directly into the well. Scramble them with your fingers or a fork.

Draw flour from the sides of the well into the center, mixing well with the eggs. Draw flour evenly from all sides.

Working quickly, draw flour until a soft, loose dough forms.

Continue to knead the dough, for 8 to 10 minutes until a firm, but not dry dough forms. Wrap in plastic wrap and let rest for 30 minutes.

Fresh pasta cooks quickly, so start heating your water early, and melt the butter for the sage butter. Keep the butter on low heat until it's golden brown. While the butter is cooking, add the whole fresh sage leaves and cook until crisp. Remove from the butter and set aside for garnishing the plate. Add the minced sage it will sizzle a bit. Remove the pan from the heat.

After the dough has rested, divide into 4 even pieces. Set aside and cover 3 pieces while you work with the 4th. Lightly dredge your working piece in flour.

Roll through the largest setting on your machine. Remove the dough, fold in thirds so the rounded ends meet in the center, turn the dough 90° (this will help square off the edges of the pasta sheet), and repeat the roll. Repeat again 4 times, for a total of 6 passes.

After the 6th roll, dial the machine down to the next smallest setting. Roll the pasta through once, and dial down again. Only the first roll on the largest setting is done 6 times. Continue to roll thinner and thinner until you reach the 2nd smallest setting.

Let the pasta sheets rest for 10 to 15 minutes. Be sure to check the pasta water. After the pasta has rested, lightly dust it with flour, cut the sheets into your desired length, and run each sheet through the cutting blades of the pasta machine.

Gently separate the noodles, and loosely pile the pasta while you roll the rest of the sheets. After all sheets are cut, add the pasta to the salted boiling water. Cook for 2 to 3 minutes.

Drain the pasta, leaving a couple of tablespoons of the cooking water in the pot. Stir in the sizzled sage butter and serve immediately. Refrigerate any leftovers.


Step 1

Prepare and Bake the Acorn Squash

1 Preheat oven to 350 degrees F.

2 Cut the squash in half lengthwise and remove the seeds. Place face-up on an oven safe baking dish such as a pie plate.

3 Melt 1/3 of the butter in a microwave (use the defrost setting). Tightly roll 2 medium to large sage leaves lengthwise and finely julienne. Add the julienne cut sage, brown sugar, Herbes de Provence, nutmeg for the squash, ground white pepper, and cayenne pepper to the melted butter. Baste the squash with the butter mixture and bake at 350 degrees until fork tender but NOT mushy, about 35 to 40 minutes. Do not rely solely on recommended cook times. The size and ripeness of the squash and individual oven calibration can significantly change coking times. See TIPS.

4 Allow the squash to cool completely and then carefully remove the fruit from the skin with a large serving spoon. Carefully dice the squash with a large chef's knife into 3/4 inch cubes. Set aside or refrigerate if preparing the squash in advance.

1 Add 2/3 of the butter and olive oil to a large sauté or frying pan. Smash the garlic with a chef's knife to remove the skin (leave whole) and add to the butter-oil mixture. Sauté over medium heat until the garlic is golden brown (about 5 minutes). Add the vermouth. Cook until the volume is reduced by about 50%. Remove from heat. Julienne the remaining sage leaves as before and add to the butter mixture. Set aside.

1 Dry the scallops thoroughly with paper towels. This prevents splatter, and a mess, when sautéing.

2 Place the cracker meal in a large plastic bag, add the scallops and shake vigorously. Remove the scallops to a plate and shake-off excess cracker meal. Set aside. This may have to be done in batches.

1 Bring 4 quarts of salted water to a boil in a large pot. When the water is vigorously boiling, drop the past and cook for 4 minutes if using the recommended pasta, otherwise follow the manufacturer's cooking recommendation. Drain the pasta and set aside. See TIPS.

1 Add a couple of tablespoons of olive oil to a large frying or sauté pan over medium high heat. When the oil is hot (shimmering), quickly add the scallops without over-crowding. Sauté until lightly brown to golden brown and then turn until lightly brown on the other side (about 1.5 minutes per side). DO NOT over cook scallops. They should be rare and still translucent in the center. See recipe photo. Remember the scallops will continue to cook when removed from the pan. Remove the scallops to a room temperature plate and set aside.

Finish and Assemble the Dish

2 Re-heat the sauce over medium heat and add the squash. When hot add the drained pasta. Stir to warm and coat the pasta. Stir in the parsley and plate the pasta. Arrange the scallops over the pasta. Finish with a drizzle of extra virgin olive oil and grated parmesan if desired. Serve

Servings: 4
Degree of Difficulty: Moderately difficult
Oven Temperature: 350°F

Preparing and baking the squash ahead of time makes this dish much easier. Up to a day in advance is fine.

The cooking time for the squash can be significantly reduced by microwaveing the raw squash on high for a few minutes before basting and baking.

We strongly recommend using Cipriani Pappardelle. This pasta is extremely thin and very delicious. It's a bit hard to find. We found the best price is at The Fresh Market. See their website for locations. It can also be ordered from Fresh Market via the internet at or from, but the price is substantially higher. Cipriani Pappardelle comes in 250 gram boxes, 8.82 ounces.
A suitable alternative pasta may be very thin egg noodles found in pasta section of most grocery stores.

We recommend only diver scallops. The best we've ever found come from Costco. They are available weekends from their seafood kiosk or anytime frozen in 2 pound bags. They are day-boat scallops without any preservatives.

The Secrets to Soft, Fluffy Gnocchi


Rate or Review

Reviews (7 reviews)

I just made the sauce from this recipe and served it with some polenta I fried up. It was delectable! As someone who doesn't eat much butter, it was absolutely wonderful to have such a lovely sauce where you can really appreciate the flavor of the butter. The sage crisped up beautifully and was delicious. When I have more time I am definitely going to have to make the gnocchi

I loved the gnocchi and so did my family. My husband rated it. I was looking for an easy receipe after my husband said he had gnocchi in a italian restaurant and loved them. He liked this particular one very much. We added mushrooms to the sauce and I used dried sage as I didn't have any fresh leaves and I also used some garlic. They turned out wonderful. My 2 year old loved them too. Worth trying! Just plan ahead! Being eight months pregnant and with the toddler, I tired to do too much in a short time. Probably it will be a lot easier to have the gnocchi already done a few hours before you start cooking the sauce. Thanks for a great receipe.

I've made this twice now and both times it has turned out absolutely superb! Like pastry dough, the less you touch this dough, the better. The second time I made it, I found that I didn't knead it enough because as I was rolling out the dough it kept separating down the middle of the first roll. I incorporated the first roll into the rest of the dough and kneaded another minute, which seemed to do the trick.I did a side sauce with fresh Sage leaves, whole oregano leaves, garlic, butter, lemon zest and wine which I poured over the entire dish once It was all seared. this dish is time consumeing but worth it! Sooooooooo Good!

How to make Browned Butter Ravioli with Sage and Toasted Walnuts:

  1. Bring a large pot of water to a boil. Generously salt the water. Cook fresh ravioli according to package instructions. Once it is cooked, drain the cooking liquid and set aside. I always reach for my favorite flavor of fresh ravioli in the refrigerated section of the grocery store.
  2. While the pasta water is heating up, start by heating skillet over medium heat. Add butter and let it melt and begin to foam. As it starts to become a light golden color, add fresh sage leaves and walnuts. Toss to coat and let sage turn crispy, about 2 minutes. Remove from heat.
  3. Toss the freshly cooked pasta in the browned butter sage sauce. Serve immediately. May top with freshly grated parmesan cheese.

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Juicy Garlic Baked Pork Chops with Sage Butter

Okay. Are you ready to hear how stupid good these pork chops are?

Let’s go back to the first night I made them. I had cooked the chops in bulk and my husband and I chowed down until we had officially maxed out our pork meters.

I didn’t want the remainders to go to waste. So naturally, I froze the rest.

Butter-sage drippings and all.

A week later, my husband decided he was once again ready to conquer the chops, and he took the leftovers to work. He returned home with a Tupperware container that had been licked clean and with wide eyes, he exclaimed,

“Holy pork chops, Batman, those were even better than the first time.”

Frozen seconds that were twice as good as when made fresh? Yes. Correct. You read that right.

There’s something magical about these chops and, while I typically like to keep some culinary secrets to myself, I think this one is pretty obvious.

Quick pause for starry eyes and drool cleanup.

There’s no debate that butter makes everything better. There’s a great line in the movie Julia & Julie (which depicts the tale of a blogger who cooks her way through Julia Child’s cookbook) where the main character marvels in the magnificence of butter.

Here goes, not only my very favorite quote from that scene, but also a guideline I like to live my life by.

I cooked artichokes with hollandaise sauce which is melted butter that's been whipped into a frenzy with egg yolks until it's died and gone to heaven.

And let me say this: is there anything better than butter?

Think it over: Every time you taste something that's delicious beyond imagining and you say, ‘what is in this?’, the answer is always going to be: butter. The day there's a meteorite heading toward the earth and we have thirty days to live, I am going to spend it eating butter.

Here's my final words on the subject: you can never have too much, butter.”

Since I’ve just unapologetically acknowledged my obsession with butter, I might as well continue on the transparency train and share another confession.

I’m not a huge fan of pork chops.

My parents stopped eating red meat many years ago, but had no problem with my sister and I continuing to be carnivores who could always get down with a cheeseburger. However, when it came to pork chops–they were simply never around (and something I didn’t really care to request).

Pork chops might act as childhood nostalgia for many, but not for me. Our rotating family dinners consisted of lemony crab cakes, rosemary-garlic roasted chicken, and juicy ground turkey meatballs.

Even as an adult, I’m not particularly drawn towards pork.

I’m the first of my friends to murder a bacon, egg, and cheese biscuit sandwich on a Sunday. But when I’m breezing through the grocery store aisles debating what to make for dinner, I almost never—and I mean never—scoop up a package of pork.

Once I tasted these juicy garlic baked pork chops, my entire mentality changed.

I had always thought of pork chops as outdated, flavorless, and dry. Boy, was I wrong.

When given a crispy, golden-brown crust and a butter bath of rich garlic and woody sage—holy pork chops, Batman. Sign me up.

As I pork chop novice, I decided to do my research on the topic before diving into the recipe, and I’m glad I did.

Think there’s only one kind of chop? Think again.

Depending on your flavor preferences, and more importantly—how you plan to cook the chop, the variety you pick is quite the priority. For example, some cuts can be tough and require slow-braising, where others are tender and can be pan-seared in a pinch.

First, you’ve got shoulder chops (also often referred to as blade chops). These fattier, darker-colored cuts have a decent amount of gristle. On the plus side, they’re packed with flavor. On the other hand, they require a touch more TLC like being tenderized or braised in low heat (such as in a slow cooker).

Rib chops, often called center-cut, have a big old belly of lean, tenderloin meat in the middle, but also offer the best of both worlds thanks to the long bone that runs along the side and an outside layer of fat. They’re perfect for this recipe and respond like a pro to the sear-roast method used.

Loin chops have a T-shaped bone that separates the loin from the tenderloin. These are extremely lean, mild, and should be cooked quickly but carefully to ensure that you don’t overcook one section.

Next up, the boneless boys. This is the classic “America’s cut” that boasts almost no fat and zero bones. Though these are the least flavorful of the bunch, their boneless-ness makes for easy chopping and throwing into a marinade. You’ll want to brine them, if possible, and then grill, broil, or sear.

Last but not least, the sirloin chop. While this cheaper cut is known for having a prominent pork flavor, the high percentage of bone makes it easy to accidentally overcook. Braise this baby low and slow.

Now that you know everything there is to know about pork chops, what are you still doing sitting here? Grab all the garlic and sage you can find and get to work.

And in the spirit of Julia Child, remember that you can never, ever have too much, butter.


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