1. In a small heavy saucepan, melt butter, a pinch of salt and sage leaves over a very low flame.
2. After butter has melted, cook for 10-15 minutes. Do not allow butter to burn.
3. Toss piping hot pasta with butter sauce and Parmigiano-Reggiano.
4. Serve immediately with freshly ground pepper.
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|Serving Size: 1 Serving (174g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 332 (50%)|
|Amt Per Serving||% DV|
|Total Fat 36.9g||49 %|
|Saturated Fat 22g||110 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 119.6mg||37 %|
|Sodium 1618.5mg||56 %|
|Potassium 306.6mg||8 %|
|Total Carbohydrate 64.2g||19 %|
|Dietary Fiber 9g||36 %|
|Sugars, other 55.2g|
|Protein 22.2g||32 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 659
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