Crispy Sage Butter Pasta with Parmesan Crisps

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pasta tossed in a garlic-sage butter sauce with a light touch of cream, topped with delicate Parmesan crisps for irresistible crunch. This Italian-inspired pasta recipe, ready in about 35 minutes, pairs pasta (fettuccine), unsalted butter, fresh sage leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Italian cuisine 620 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz fettuccine and cook for 8-10 minutes until al dente. Reserve 1 cup pasta water before draining.
  2. Step 2: While pasta cooks, melt 2 tbsp butter in a large skillet over medium heat. Add sage leaves and cook for 2-3 minutes until crisp, then remove and set aside. Add remaining 1 tbsp butter to the skillet, then stir in minced garlic and cook for 1 minute until fragrant but not browned.
  3. Step 3: Pour in heavy cream and bring to a gentle simmer. Stir in 1/4 cup reserved pasta water, then add 1/2 cup grated Parmesan and cook, stirring constantly, until the sauce thickens and coats the back of a spoon (about 3-4 minutes).
  4. Step 4: Toss drained pasta into the skillet with the sauce, adding more pasta water as needed to achieve a glossy consistency. Stir in salt, black pepper, and 2 tbsp extra Parmesan cheese.
  5. Step 5: To make crisps, place 2 tbsp grated Parmesan in a small pile on a parchment-lined baking sheet. Bake at 375°F (190°C) for 5-7 minutes until golden and crisp. Cool completely before breaking into shards.
  6. Step 6: Divide pasta between plates, top with crispy sage leaves and Parmesan crisps, and serve immediately.

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