Fried Sage and Parmesan Penne

Fried Sage and Parmesan Penne


    • 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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    Italian food, lifestyle and culture blog – by the Flavours Holidays team.