Apple Sage Brown Butter Pasta with Walnuts
Tuck into a gloriously savory sage brown butter pasta sauce topped with chopped apples and toasted walnuts. The perfect fall pasta dish! ps - this sauce goes so well with homemade pumpkin spice pasta!
Ingredients
- 8-10 ounces pasta (wide, flat pasta works best)
- ½ cup unsalted butter (8 tablespoon / 113g, cut into 1" pieces)
- 2 tablespoons fresh sage (chopped)
- ⅛ cup heavy cream (optional)
- ½ teaspoon diamond crystal kosher salt (use ¼ teaspoon of another brand)
- ⅛ teaspoon freshly cracked black pepper
- ⅛ teaspoon whole nutmeg (freshly grated)
- ½ cup Honeycrisp apple (small diced)
- ⅛ cup chopped walnuts
Instructions
- Cook pasta according to package directions. As soon as the pasta goes into the water, begin making the sauce.
- Heat large, high sided skillet over medium heat.
- Add to butter to skillet and let melt, stirring occasionally. Continue stirring as the butter begins to fizzle and bubble as the water content boils away
- When milk fat particles in the butter begin to take on color, stir in chopped sage leaves, salt, and pepper.
- Whisk in heavy cream until well combined. When the mixture is cohesive with no separation, add the pasta directly from the pasta pot and stir to coat.(And if the sauce separates, don't worry — it'll come together when you add the pasta coated in starchy pasta water!)
- Stir in half the apples and walnuts, and cook for 1-2 minutes, stirring occasionally to soften and brown the apples. Divide into bowls and serve immediately. Top with remaining minced apple, chopped walnuts, and additional chopped sage if desired.
RECIPE NOTES
- If the pasta is done before the sauce, reserve ½ cup pasta water and strain the pasta. Use the pasta water if needed to adjust the sauce consistency once you add the pasta to the skillet.
YOUR NOTES
Tried this recipe?Leave a comment and let me how it was!