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Try SavoraAgnolotti del Plin with Sage Butter Sauce
Delicate, hand-pinched Agnolotti del Plin, showcasing the rich flavors of roast meat filling. Served with a simple yet elegant sage butter sauce to complement the pasta's quality.
Ingredients
- Agnolotti del Plin1 pound
- Butter1/2 cup
- Fresh Sage Leaves1/4 cup
- Parmesan Cheese1/4 cup
- Salt1/4 teaspoon
- Black Pepper1/4 teaspoon
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Learn MoreMethod
Bring a large pot of salted water to a boil.
Add the Agnolotti del Plin to the boiling water and cook according to package directions, usually 3-5 minutes, or until they float to the surface and are tender.
While the pasta is cooking, melt the butter in a saucepan over medium heat.
Add the fresh sage leaves to the melted butter and cook for 1-2 minutes, until the sage is fragrant and the butter is lightly browned.
Season the sage butter sauce with salt and pepper to taste.
Once the Agnolotti del Plin are cooked, drain them well, reserving about 1/2 cup of the pasta water.
Add the drained Agnolotti del Plin to the saucepan with the sage butter sauce.
Toss gently to coat the pasta with the sauce, adding a little of the reserved pasta water if needed to create a smooth and emulsified sauce.
Serve immediately, garnished with grated Parmesan cheese.
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