Burro e salvia

Serves 4

Ingredients:

400 grams of short pasta (e.g., pipette rigate)

🌿  sage

🧈  butter (ghee) - 100 g

🧀  Parmesan - 80 g

Black pepper

🧂  salt to taste

Directions:

Drain the cooked pasta keeping back a little of the water. Return the pasta to the saucepan, add the sage and butter and stir over a low heat for a minute.

Remove from the heat and stir in grated Parmesan.

The sauce should look smooth and creamy; if it has dried out too much, add a few drops of milk or fresh cream (or pasta water?). 

Grind a little black pepper over when serving.