Category Archives: sage brown butter sauce

Squid Ink Pasta with Pumpkin, Sage and Browned Butter Recipe

Squid ink pasta typically comes as either spaghetti or linguine; we made ours in casarecce which will work fine also.  Dust the insides of the pumpkin with a little sugar, just to accentuate the sweetness of the pumpkin. You can use either brown or white sugar, or skip it all together.

squid-ink-pasta-with-pumpkin

INGREDIENTS

4 small sugar pumpkins, each about 1 pound to 1 1/2 pound

Salt

2 to 4 teaspoons of white sugar, or 2 to 4 Tbsp of brown sugar (to taste)

1 pound squid ink pasta

6 Tbsp butter

1/4 cup thinly sliced fresh sage leaves (with a few small whole leaves for garnish)

A splash of apple cider vinegar

Directions

Preheat the oven to 350°F. Slice off the top quarter of each pumpkin and scoop out the insides. Using a strong metal spoon or a small sharp knife, scrape all the fibrous insides out of the pumpkins. Sprinkle the insides of the pumpkins with salt and sugar. Set the pumpkins on a baking sheet and bake for 1 hour, or until a fork easily pierces the flesh and the edges are lightly browned.

Prepare the pasta water while the pumpkins are cooking. Bring a large pot of well salted water (it should taste like the sea) to a boil. When the pumpkins have about 10 minutes to go before they’re done, add the pasta to the boiling water. When the pumpkins are cooked remove from the oven to a serving dish or plates.

While the pasta is cooking, prepare the browned butter sauce. Heat the butter in a sauté pan over medium heat. Add the sage leaves and cook until browned bits begin to form in the butter and there is a lovely nutty aroma. Remove any whole sage leaves you are using for garnish. Remove the pan from the heat and pour the browned butter into a large serving bowl (this will stop the butter from cooking further). Browned butter can easily turn to blackened butter, which is not the flavor you want for this recipe.

When the pasta is ready (al dente, slightly firm, but cooked through), use tongs to remove the pasta from the pot to the large bowl with the browned butter. Allow some of the water from the pasta to drip into the bowl, it will help with the sauce. Toss the pasta with the browned butter. Splash a little cider vinegar over it. Taste for salt, it will likely need a bit more, especially if you’ve used unsalted butter. Add more if needed. Serve the pasta in the baked pumpkin shells. Garnish with reserved whole sage leaves that you had cooked with the sliced sage in the butter.

Yield: Serves 4.

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Filed under Artisan pasta, Chef Lippe, Food, sage brown butter sauce, squid ink pasta

FAVORITE SAUCES FOR YOUR FRESH PASTA

By Chef Lippe

Simple Marinara Sauce

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (28 ounce) can tomato puree
  • 2 1/2 tablespoons dried oregano
  • 2 1/2 tablespoons dried parsley

DIRECTIONS
Heat oil in a large saucepan over medium heat. Sauté garlic until aromatic and tender. Stir in crushed tomatoes, tomato puree, oregano, parsley, Romano cheese, Parmesan cheese, bay leaves and onion powder. Reduce heat to low and simmer for at least 40 minutes.

ALFREDO SAUCE

  • 1/2 cup cream cheese
  • 1 cup milk 0-2 %
  • 3 tbsp freshly grated Parmesan cheese
  • 1 clove of garlic
  • 1 tbsp pepper
  • 1/2 tsp salt
  • 3 tbsp dry parsley/ 1/2 cup fresh

DIRECTIONS
The best way to make this consistent is to use a blender, put cream cheese, milk, Parmesan, cheese, garlic, pepper and salt in blender. Blend until there are no clumps, poor into sauce pan on medium heat, cook for about 10 minutes, well cooking add parsley, is fresh chop finely and extra for garnish.
Cook your favorite pasta, I recommend spaghetti, if you want you may want to add chicken bacon any one of your favorite meats, I find it goes great with clams.
Pour desired amount over pasta, cook meat in sauce to absorb flavor into the meat, cook sea food in different pan and than add over pasta before pouring Alfredo Sauce.
If you find the original sauce using heavy cream and butter to be too heavy, then this modified, lighter version may be a healthier choice for you.

SAGE BROWN BUTTER SAUCE

  • 5 tablespoons unsalted butter
  • 15 to 18 small fresh sage leaves
  • 1/4 cup low-sodium chicken broth

DIRECTIONS
Melt butter in a medium frying pan over medium heat until the white milk solids have browned, about 5 minutes.
Add sage and chicken broth and reduce heat to medium low. Simmer until sauce is reduced and slightly thickened, about 3 minutes. Season with salt and freshly ground black pepper and serve over your favorite Pasta!

CHAMPAGNE CREAM SAUCE

3 Shallots (minced)

  • 3 Scallions (chopped)
  • 1/2 Stick Butter
  • 1 Cup Champagne
  • 1/2 Cup Heavy Cream

DIRECTIONS
In a sauté pan or skillet, sweat some minced shallots in butter, add chopped green onions and sweat for a few more minutes. Then add champagne and allow to reduce for about 10 minutes. Last, add some heavy cream and mix to emulsify.

VODKA SAUCE

  • 1/2 cup of olive oil
  • 1 tsp butter
  • 2 garlic cloves, minced
  • 1/4 cup fresh parsley
  • 1/4 cup onions chopped
  • 1 large can whole peeled tomatoes
  • 1 pint heavy cream
  • 1/2 cup vodka
  • salt and pepper to taste

DIRECTIONS

In a sauce pan, add oil, butter onions and garlic. Sauté until onions are clear.
Add vodka, tomatoes and parsley. Slowly mix in the cream.
Salt and pepper to taste, add pasta, sprinkle with Parmesan cheese and serve.

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Filed under alfredo sauce, Artisan pasta, champagne cream sauce, Food, Food blog, marinara sauce, Pasta, pasta sauces, recipes, sage brown butter sauce, vodka sauce