The combination of brown butter and sage makes a super simple yet sophisticated sauce to serve over fresh pasta. You can also drizzle it on roasts and other meats, mashed potatoes, and any kind of ravioli or gnocchi; I love using it to add flavor to mushroom risotto and seared salmon. This is one of those genius recipes that will help you create instant meals and feel like a kitchen goddess. Butter is gently cooked until the milk solids start to brown, turning it a light mahogany color, and giving it an irresistibly nutty, rich aroma. Once it reaches the right color, the sage is added to fry for a few seconds until crisp. Yes, it can go from golden perfection to burnt disaster very quickly, so you cannot take your eye away from the pan. For this recipe, I am using fresh store-bought fettuccine. My favorite brand is Cipriani, …