Buttered Noodles with Toasted Sage |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Ingredients:
1 stick(s) unsalted butter (room temperature) cut into tablespoons |
1/2 cup(s) sage leaves thinly sliced |
2 clove(s) garlic minced |
2 teaspoon(s) rosemary chopped |
2 1/2 cup(s) chicken stock |
1 pound(s) wide egg noodles |
1/2 cup(s) parmesan cheese freshly grated |
2 tablespoon(s) parmesan cheese freshly grated |
salt and pepper |
Directions:
1. Bring a pot of salted water to boil. In a skillet, melt 4 tablespoons of the butter.
2. Add the sage and cook over moderate heat until crisp; with a slotted spoon, transfer to a small bowl.
3. Add 1 more tablespoon of the butter to the skillet.
4. Add the garlic and rosemary and cook until fragrant, 1 minute.
5. Add the stock and boil until reduced to 1 cup, 8 minutes.
6. Cover the skillet and remove from the heat.
7. Cook the noodles until al dente: drain.
8. Return the noodles to the pot.
9. Add the reduced stock and the remaining 3 tablespoons of butter and toss well.
10. Stir in the 1/2 cup of grated cheese and season with salt and pepper. Transfer to a bowl, top with the toasted sage and remaining 2 tablespoons of grated cheese.
11. Serve right away.
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