Brown Butter Rubbed Sage Cheesy Bucatini | Gissele Alzate - Feedyoursoull

Gissele Alzate - Feedyoursoull

Name: Brown Butter Rubbed Sage Cheesy Bucatini
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: pasta water; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Morton Iodized Salt, 26 Ounce; O Organics Milk, Low Fat, Organic; Kraft Parmesan Grated Cheese; Sargento Creamery Shredded Mozzarella Natural Cheese; Napoleon Co. Grille Garlic Cloves; Ca Tinted Sage; Challenge Butter, Unsalted, European Style; Lucerne Table Cream, Light; Dietz & Watson Originals Pecorino Romano Cheese; Signature Reserve Bucatini

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Brown Butter Rubbed Sage Cheesy Bucatini

Serves 410 mins prep15 mins cook

This pasta is built for the perfect fork twirl! Tossed in the dreamiest brown butter rubbed sage cheesy sauce, it's the simplest yet coziest fall night meal.

0 servings

What you need

cup pasta water

pepper

tsp salt

cup milk

cup grated parmesan cheese

Sargento Creamery Shredded Mozzarella Natural Cheese

cup shredded mozzarella

clove garlic clove

tsp rubbed sage

Challenge Butter, Unsalted, European Style

tbsp unsalted butter

cup heavy cream

Dietz & Watson Originals Pecorino Romano Cheese

cup pecorino romano

oz bucatini pasta

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Instructions

1. Boil Sfoglini Bucatini until al dente.
2. While the pasta is cooking, melt butter over medium heat and add smashed garlic cloves.
3. When butter foams, sprinkle in 1 tsp rubbed sage and let it bloom for 35-45 seconds. Remove the garlic.
4. Lower heat, mix in heavy cream, parmesan, pecorino, and mozzarella. If the sauce looks too oily, add 1/4 cup milk, extra parmesan, and warm pasta water (one ingredient at a time) until it emulsifies and turns creamy.
5. Add cooked pasta into the sauce and toss over low heat.
6. Serve and twirl away!

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