Fried Sage and Parmesan Penne

Fried Sage and Parmesan Penne
  • Serves: 2


  • 400g of short pasta (preferably penne)
  • 2 tablespoons all purpose flour
  • Salt
  • Black pepper
  • Many fresh sage leaves
  • ¼ cup butter
  • 1/3  cup pine nuts
  • 1 cup grated Parmesan cheese
  • 1 egg


  1. Cook pasta as usual. Reserve ¼ cup of the water used to boil pasta.

  2. In a small bowl lightly beat the egg. Place flour in a second bowl, then mix a bit of salt and pepper into it.

  3. Dip each sage leaf first into the egg, then into the flour. Shake off any excess flour and set aside.

  4. In a small skillet over medium high, melt butter. When it starts to bubble add sage leaves and fry them for 1 to 2 minutes. Transfer them to a plate and set aside. Add pine nuts to the skillet and toast in the butter that remains in the pan for 1 minute.

  5. Drizzle butter and pine nuts over cooked pasta. Sprinkle in parmesan and use tongs to toss until melted. While tossing, drizzle in just enough of the reserved water to create a thick sauce. Season with salt and pepper to flavour.

  6. Divide among serving plates, then top each portion with fried sage leaves. Remember to enter a competition today on Facebook and Twitter and be in with a chance to win a packet of sage!

photo credit: Shenghung Lin via photopin
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Food, Recipes, Lifestyle and Travel blog – by the Flavours Holidays team.