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
Join our Newsletter

Receive our occasional newsletters, full of top tips & inspiration.

Don't worry, you can unsubscribe at any time. Full details of our Privacy Policy can be found here.

Join the Discussion

Type your comment

Your email address will not be published. Required fields are marked *


Flavours Blog

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