[mv_schema_meta name="Peel and chop the onion and garlic."]Melt the butter in a large skillet over medium-low heat. Add onion and garlic, and cook for 5 minutes until softened. 

[mv_schema_meta name="add sage and pimento"]Chop the sage leaves into fine pieces using a sharp knife or mandala. Drain and rinse the canned pimento and cut it into small pieces. Add it the chopped sage to the frying pan. Continue cooking for another three minutes. Until the butter turns golden brown. Don't walk away from the pan; changing it from golden to brown butter sauce takes just seconds. We don't want the burnt butter.

[mv_schema_meta name="Cook the pasta"]in the meantime, cook the pasta over medium heat in a pot of salted water until the pasta is perfectly done according to the package. Drain the pasta thoroughly and reserve 1/2 cup of the starchy cooking liquid. Add a few splashes of pasta cooking water to a sauce and bring it to simmer over the highest possible heat to allow emulsification of the sauce

[mv_schema_meta name="serve it"]To serve it, add the pasta to butter and sage pasta sauce. Sprinkle with freshly grated parmesan, garnish with fragrant sage leaves, and serve immediately.