1 lb. dried or fresh pasta (e.g. cheese tortellini, spinach linguine, spaghetti)

12 fresh sage leaves*

½ stick of salted butter (2 oz).

1 oz. shredded parmesan cheese (or more to taste)

Salt and pepper to taste

 

If using dried pasta, bring two quarts of salted water to a boil and cook 1 lb. of pasta for 8-10 minutes until al dente. If using fresh pasta, bring two quarts of water to a boil and cook 1 lb. pasta for 5-6 minutes (until pasta rises to the top of the pot). 

Meanwhile, melt butter in sauce pan and add whole sage leaves, turning burner to low and cooking for 4-5 minutes. Drain pasta and toss well with butter and sage sauce, salt and pepper to taste and serve. Add grated parmesan cheese to taste.