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Fabio Viviani's Brown Butter Sage Sauce

Top Chef Fan Favorite Heats Up the Kitchen With This Pasta Sauce
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Fabio says this sauce for his pasta dish is simple, yet rich. Recipe courtesy Fabio Viviani.
  • 1/2 lb. unsalted butter1 cup fresh sage leavesFresh ground pepper1 cup water
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/2 lb. unsalted butter
    1 cup fresh sage leaves 
    Melt half of the butter in a sauté pan with the sage, over medium-low heat. 
  • 2
    Fresh ground pepper
    1 cup water
    Once sage and butter start to get golden brown, add the pepper and the water little by little. Keep stirring and adding water on a low flame until you have a creamy, velvety butter sauce. If the sauce looks separated or too oily, add warm water; if too runny or too watery, keep on the fire and reduce. 
  • 3
    Once thickened, coat the naked ravioli (CLICK HERE FOR RECIPE) with as much as you like.

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