# Components:
→ Pasta
01 - 12.3 oz ditalini pasta
02 - 8.5 cups water
03 - 1 tbsp kosher salt
→ Sauce
04 - 7 tbsp unsalted butter
05 - 20 fresh sage leaves
06 - 1 small garlic clove, finely minced
07 - 1.8 oz grated Parmesan cheese
08 - Zest of 1 lemon (optional)
09 - Freshly ground black pepper, to taste
→ Garnish
10 - Extra grated Parmesan cheese
11 - Lemon zest (optional)
# Method:
01 - Bring 8.5 cups of water to a boil in a large pot. Add kosher salt and ditalini pasta. Cook according to package instructions until al dente. Reserve ½ cup pasta water, then drain pasta.
02 - Heat butter in a large skillet over medium heat until melted. Add sage leaves and continue cooking, swirling the pan, until butter turns golden brown and sage leaves become crisp, about 3 to 4 minutes. Watch closely to prevent burning.
03 - Remove sage leaves with a slotted spoon and place on paper towel to drain. Add minced garlic to brown butter and sauté for 30 seconds until fragrant.
04 - Add drained ditalini to the skillet with brown butter and garlic. Toss to coat evenly, adding reserved pasta water as needed for a silky sauce consistency.
05 - Remove skillet from heat. Stir in grated Parmesan, freshly ground black pepper, and lemon zest if using. Adjust seasoning to taste.
06 - Plate immediately, garnishing with crispy sage leaves and extra grated Parmesan cheese.
