Simply seasoned perfection in under 10 minutes? Forget everything you know about pasta sauce—this easy sage butter sauce is about to change the game! We’re talking luscious and velvety melted butter amped up with tons of fresh sage, peppery Parm, and a squeeze of lemon tying it all together. Toss it with any shape pasta, and you’ve got magic in a bowl in under 10 minutes flat.
Why You’ll Love Sage Butter Sauce Recipe
This is that back pocket pasta sauce that requires no thinking, grab-and-go pantry staples that you probably have on hand. In the time it takes your pasta water to boil, you can pull this brown butter sauce together. Melt the butter until browned and frothy, stir in mounds of sage, then emulsify it into glossy perfection with pasta water. The flavors are so incredibly rich and savory that you won’t believe it’s not a fancy restaurant creation. This is officially your new #1 pasta topper for when you want to pretend you’re an Italian nonna who also dabbles in magic.
Sage Brown Butter Sauce: Ingredients
- 8 oz gnocchi
- 4 tablespoons salted butter
- 10 fresh sage leaves
- 4 cloves garlic, minced
- 1/4 cup freshly grated Parmesan cheese
- 1/2 lemon, optional
- Salt and black pepper to taste
How To Make This Sage Butter Sauce Recipe
- Bring a large pot of salted water to a boil. Cook the gnocchi according to package directions until they float to the top. Drain and set aside.
- In a large skillet over medium heat, melt the butter.
- Add the sage and garlic and cook for 2-3 minutes until fragrant. Be careful not to burn the butter or garlic. Squeeze in lemon juice if using.
- Pour the browned butter sauce over the cooked gnocchi. Add the Parmesan cheese and toss gently to combine, allowing the gnocchi to coat with the sauce—season with salt and pepper to taste.
- Serve the butter and sage sauce immediately, garnished with more grated Parmesan if you’d like.
What Pasta To Pair With Sage Butter
When you have a sauce as versatile as this luscious nutty brown butter sauce, the pasta pairing possibilities seem endless! But after extensive testing, these shapes shine most:
- Ribbons & WavesPappardelle, mafaldine, fettuccine. Their wide, waving shape highlights the glossy sauce beautifully. Smooth and slippery!
- Tiny ShapesMini styles like orzo, ditalini, pipe rigate grab every drop of flavor. Their small size contrasts the decadent sauce.
- Nooks & Crannies Heavy hitters like campanelle, rotini, radiatore trap the rich, herby sauce in all those grooves for maximum flavor bites.
- Fluffy Soft Bites Potato Gnocchi and Ravioli pair wonderfully too. For ravioli a really delicious pairing is pumpkin or butternut squash ravioli The sauce clings nicely to those soft pasta pillows!
Sage Butter Sauce Substitutions
Gnocchi – You can substitute gnocchi with any pasta of your choice, such as fettucine, penne, or spaghetti.
Butter – A good replacement for melted butter could either be extra virgin olive oil, ghee or clarified butter, or even coconut oil for a unique twist.
Fresh Sage Leaves – If you don’t have fresh sage leaves on hand, you can use dried sage or fresh thyme or rosemary instead.
Garlic – Use garlic powder or onion powder in place of fresh garlic.
Parmesan Cheese – Pecorino Romano or Asiago Cheese can be a good alternative for parmesan.
Sage Butter Sauce Variations
The good thing about sage butter sauce is that it’s such a versatile sauce which allows you to create lots of variations by adding different ingredients. Here are some ideas with very simple steps for you:
Lemon Sage Butter Sauce: Add a splash of fresh lemon juice or lemon zest to the sauce if you want a citrusy kick.
Walnut or Hazelnut Butter Sauce: nutty sauce with subtle butterscotch notes and added texture
Pesto Sage Butter Sauce: Combine sage butter with a dollop of pesto or any fresh herbs for a flavorful, herby sauce and a more fragrant flavor.
Easy White Wine Sage Butter Sauce: Pour dry white wine onto the pan before adding the butter. This addition will add a subtle wine flavor to the sauce.
Cacio e Pepe with Sage Butter Sauce: Combining this classic Roman pasta dish with a sage butter sauce will create a delightful fusion of flavors
Another garnish option is toasted bread crumbs, which add a wonderful texture to the pasta recipe. You can toast them in unsalted butter until crispy and brown.
Equipment
Large Pot
Large Pan / Skillet
Slotted Spoon / Spider Strainer
Tongs / Spatula
Grater
Measuring Spoons
Bowl
How to Store and Reheat Sage Butter Sauce
Storing Sage Butter Sauce
Allow the sage butter sauce to cool to room temperature before transferring to an airtight container. You could also use other containers with tight-fitting lids as well.
Refrigerate and consume within 3-4 days.
Reheating Sage Butter Sauce
Stovetop Method
Place the saucepan or skillet on the stove over low-medium heat. Heat the sage butter sauce gently, stirring occasionally to prevent sticking or burning. Avoid overheating since this can cause the butter to separate. Remember very low heat and stirring slowly is the key.
Microwave Method
Transfer your desired portion of the sage butter sauce to a microwave-safe dish. Heat the sauce in short intervals, stirring in between to ensure even heating. Microwave at medium power to avoid overheating and separating of the butter.
Brown Butter Sage Sauce Recipe Tips (Top 3 Tips To Success)
Control Heat – The perfect way to achieve the perfect sage butter sauce is to use medium-low heat as the butter melts to prevent burning. The delicate flavors of the sage and garlic can be easily compromised if you use high heat. Allow the sage and garlic to infuse into the butter slowly, to further enhance the overall, savory flavor of the sauce.
Use Fresh Ingredients – Using fresh ingredients contribute greatly to the overall taste and quality of the sauce.
Balance Flavors and Textures – Achieving a well-balanced sage butter sauce involves careful consideration of flavors and textures. Feel free to tweak or adjust the amount of ingredients you’ll use to achieve the desired flavor that you want. Consider incorporating contrasting textures, such as adding toasted nuts to add a nutty aroma or crispy sage leaves as a garnish, to elevate the dish.
FAQs for Sage Brown Butter Sauce
What is sage sauce made of?
A sage sauce is typically made with melted butter that is infused with flavors from fresh or dried sage leaves. Often, parmesan cheese, cream, lemon juice, or wine are also added to complement the herb flavors.
Can I freeze sage butter?
Yes, sage compound butter can be frozen for later use. Let it thaw in the refrigerator before serving over pasta, fish, or other dishes. Sage butter should keep well in the freezer for 2-3 months. Be sure to wrap it tightly in plastic wrap or place in an airtight container.
What can I do with fresh sage leaves?
Fresh sage has robust flavor that shines in pasta sauce, pork and poultry dishes, herb butters and oils, stuffings and dressings, or as a garnish. Sage can also be used to infuse liquor, syrups, and salt blends.
What does burnt brown butter look like?
As butter browns, it will first foam and froth, then begin to turn golden brown with a nutty aroma. Burnt brown butter will turn dark brown, start sinking in the pan, smell bitter, and give off some smoke.
How long does sage butter last in the fridge?
Properly stored sage compound butter will last 1-2 weeks in the refrigerator. The butter itself may last a bit longer but the fresh sage flavor may start to fade. For best results, use within 2 weeks.
Is it better to freeze or dry sage?
Drying sage leaves helps preserve sage’s aromatic qualities best for storage, while freezing can lead to moisture and texture damage. However, sage butter compounds freeze well for longer storage when fresh sage isn’t available.
How do you store sage butter?
Store fresh sage butter tightly wrapped in the refrigerator for up to two weeks. For longer storage, sage butter compounds can be frozen for 2-3 months by wrapping well or placing in an airtight freezer container.
Does sage go bad in the fridge?
Fresh sage can last 5-7 days when properly stored in the refrigerator, wrapped in a damp paper towel and placed in a loose plastic bag. Discard sage if it has signs of sliminess, dark discoloration, or funky odor.
Can butter go rancid in the freezer?
Properly stored butter can keep 6-9 months in the freezer before quality decline. To prevent rancidity and oxidation, wrap butter well using plastic wrap and foil or freeze in an airtight container. Limit air exposure by keeping frozen butter chunks intact if possible. Replace old frozen butter packets.
recipe:
Perfect Homemade Sage Butter Sauce
On your busiest nights, sage butter sauce asks little of you but gives so much—warm fulfillment from a few humble ingredients. With barely any effort, it will soothe and revive your spirit when you need simplicity most to face another day. This is the solace you’ll find at the bottom of the pan.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2–3 servings 1x
Ingredients
-
- 8 oz gnocchi
- 4 tablespoons salted butter
- 20–25 fresh sage leaves, depending on size
- 4 cloves garlic, minced
- 1/4 cup freshly grated Parmesan cheese, plus more to taste
- a squeeze of lemon, optional
- Salt and black pepper to taste
Instructions
-
- Bring a large pot of salted water to a boil. Cook the gnocchi according to package directions until they float to the top. Drain and set aside.
- In a large skillet over medium heat, melt the butter.
- Add the sage and garlic and cook for 2-3 minutes until fragrant. Be careful not to burn the butter or garlic. Squeeze in lemon juice if using.
- Pour the browned butter sauce over the cooked gnocchi. Add the Parmesan cheese and toss gently to combine, allowing the gnocchi to coat with the sauce—season with salt and pepper to taste.
- Serve the butter and sage sauce immediately, garnished with more grated Parmesan if you’d like.
Notes
- make sure your gnocchi is well drained; otherwise, that velvety texture of the sage butter sauce will be ruined.
- I debated adding crushed red pepper for some heat, so if you love spicy foods, add a pinch along with your garlic.
- You really can’t add too much sage; it will shrink, and you’ll find yourself wishing you added more to begin with.
I never had the TJ’s gnocchi before but this recipe made me take an extra trip this week! Man was it worth it, and so easy, althought I think I over crisped my sage. but still, fancy dinner I enjoyed with some wine.