Brown butter sage sauce is one of the easiest ways to elevate a bowl of pasta. As the butter gently browns, it develops a rich, nutty flavor that pairs beautifully with fragrant sage. Whether you use fresh sage leaves from the garden or dried sage from your pantry, this simple brown butter sauce comes together in about 10 minutes.
This butter sage sauce is especially delicious with ravioli, potato gnocchi, butternut squash ravioli, tagliatelle, or your favorite pasta. Finish it with freshly grated Parmesan for a restaurant quality meal that uses only a handful of ingredients.
What Is Brown Butter Sage Sauce?
Brown butter sage sauce is a classic Italian sauce made with just a few simple ingredients. As the butter cooks, the milk solids turn golden brown and develop a rich, nutty flavor. This is what gives the sauce its deep, buttery taste.
Brown butter sage sauce is especially delicious with ravioli, potato gnocchi, and butternut squash ravioli. It also tastes wonderful with tagliatelle, roasted vegetables, grilled chicken, salmon, or even creamy mashed potatoes.
Gather the ingredients to prepare butter and sage sauce.
Unsalted Butter
Unsalted butter allows you to season the sauce exactly to your taste. Since butter is the star of the recipe, choose a high-quality butter if possible.
Fresh Sage vs Dried Sage
Both fresh and dried sage work in this recipe, although each produces a slightly different result.
Fresh sage leaves create the traditional version of this recipe. They become wonderfully crispy as they fry in the butter while adding an earthy, aromatic flavor.
Don’t worry if fresh sage isn’t available. Dried sage works surprisingly well. Simply use about one teaspoon of dried sage for every tablespoon of chopped fresh sage. The flavor is slightly deeper and more concentrated, but the sauce is still delicious.
Ground sage can also be used in a pinch, although it won’t provide the same fresh flavor or crispy texture.
Salt and Black Pepper
Season the sauce lightly since Parmesan cheese will also add saltiness.
Garlic (Optional)
A clove of finely minced garlic adds another layer of flavor without overpowering the sage.
How to Make Brown Butter Sage Sauce
First step – Melt and brown the butter in a pan
Add the butter to a large skillet over medium heat.
As the butter melts, stir occasionally. After a few minutes, the butter will begin to foam. Continue cooking without increasing the heat.
The foam will slowly disappear and you’ll notice tiny brown specks forming at the bottom of the skillet. These toasted milk solids give browned butter its rich flavor.
Once the butter turns golden brown and smells wonderfully nutty, it’s ready.
Second step – Add the Sage
Immediately add the fresh sage leaves.
Cook for 1 to 2 minutes until the sage becomes fragrant and lightly crispy.
If using dried sage, stir it in after removing the skillet from the heat to prevent scorching.
Third step – Season the Sauce
Season with salt and freshly cracked black pepper.
If using garlic, stir it into the warm butter during the final minute of cooking.
Fourth step – toss with pasta
Before draining your pasta, reserve a few tablespoons of pasta water.
Add the cooked ravioli or gnocchi directly to the skillet along with a splash of pasta water. Toss gently until every piece is coated with the silky brown butter sage sauce.
Finish with freshly grated Parmesan cheese.
What Pasta Goes Best with Sage Brown Butter Sauce?
One of the reasons I love this recipe is its versatility.
Brown butter sage sauce pairs beautifully with:
- Cheese ravioli
- Mushroom ravioli
- Pumpkin ravioli
- Butternut squash ravioli
- Potato gnocchi
- Sweet potato gnocchi
- Ricotta ravioli
- Spinach ravioli
- Tagliatelle
- Fettuccine
- Tortellini
The nutty flavor of browned butter complements stuffed pasta especially well because it enhances the filling rather than covering it up.
Brown Butter and sage Recipe Tips
- Use a light-colored skillet if possible so you can easily see when the butter begins to brown.
- Keep the heat at medium. High heat causes the butter to burn before it browns properly.
- Stir frequently once the butter starts foaming.
- Remove the skillet from the heat as soon as the butter becomes golden brown.
- Crispy sage leaves are best added just before serving for maximum texture.
Brown Butter Recipes Variations
Lemon Brown Butter Sage Sauce
Finish with fresh lemon juice and a little lemon zest for brightness.
Garlic Brown Butter Sauce
Add one minced garlic clove during the last minute of cooking.
Parmesan Brown Butter Sauce
Whisk freshly grated Parmesan into the warm sauce for an extra creamy finish.
Hazelnut Brown Butter Sage Sauce
Top the finished dish with toasted chopped hazelnuts for extra crunch.
Creamy Sage Sauce
For a richer version, stir in a splash of heavy cream after browning the butter.
Storage
Brown butter sage sauce is best enjoyed immediately after making it.
If you have leftovers, refrigerate them in an airtight container for up to 3 days. Reheat gently over low heat until the butter melts again.
You can also freeze the sauce in ice cube trays for up to 2 months.
Frequently Asked Questions
Can I make this recipe with dried sage?
Yes. Dried sage works well when fresh sage isn’t available. Use about one teaspoon of dried sage for every tablespoon of fresh sage.
Can I use salted butter?
Yes, although you’ll likely need less additional salt. Unsalted butter gives you more control over the seasoning.
Why didn’t my butter brown?
Your heat may have been too low or you may not have cooked it long enough. Continue cooking until the milk solids become golden brown and smell nutty.
Can I freeze brown butter sage sauce?
Yes. Freeze it in small portions for up to 2 months and gently reheat before serving.
Can I use this sauce for more than pasta?
Absolutely. This sauce is delicious over roasted vegetables, grilled chicken, salmon, roasted squash, or mashed potatoes.
Easy Sage butter sauce
Ingredients
- 6 tbsp butter unsalted , cut into pieces
- 4 tbsp sage fresh or 4 teaspoon dried sage
- Salt to taste
- Freshly ground black pepper to taste
- 1 clove garlic minced, optional
- 12 oz 340 g ravioli, gnocchi, or your favorite pasta
- 3 tbsp pasta water reserved
- 1 tbsp Freshly grated Parmesan for serving optional
Instructions
- Add the butter to a large skillet over medium heat.As the butter melts, stir occasionally. After a few minutes, the butter will begin to foam. Continue cooking without increasing the heat.The foam will slowly disappear and you'll notice tiny brown specks forming at the bottom of the skillet. These toasted milk solids give browned butter its rich flavor.Once the butter turns golden brown and smells wonderfully nutty, it's ready.6 tbsp butter
- Immediately add the fresh sage leaves.Cook for 1 to 2 minutes until the sage becomes fragrant and lightly crispy.If using dried sage, stir it in after removing the skillet from the heat to prevent scorching.4 tbsp sage
- Season with salt and freshly cracked black pepper.If using garlic, stir it into the warm butter during the final minute of cooking.Salt, Freshly ground black pepper, 1 clove garlic
- Before draining your pasta, reserve a few tablespoons of pasta water.Add the cooked ravioli or gnocchi directly to the skillet along with a splash of pasta water. Toss gently until every piece is coated with the silky brown butter sage sauce.Finish with freshly grated Parmesan cheese.12 oz 340 g ravioli, gnocchi, or your favorite pasta, 1 tbsp Freshly grated Parmesan
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This was so perfect over a simple halibut I made and I will be using it again for sure. I can think of so many ways to use this in simple weeknight dishes.
I love the taste of sage and have used it before but never made a sauce with it. I just served this over fried chicken and I am forever hooked on the flavor. I may never make chicken gravy again.
I loved this sage butter sauce with pasta and chicken! So flavorful and easy to make.
Perfect, simple, and exactly what I was looking for! I absolutely love sage and this was such an easy preparation. Thanks for the recipe!
This sauce is my new favorite to add on everything! Tried it on pasta with chicken and it was unbelievable. Also was great over fish and sautéed veggies! Thank you!