Brown butter, sage, chilli and lemon pasta

Method

Method

• 1)

  Bring a large saucepan of water to the boil and cook pasta according to the instructions on the packet (usually about 12 mins)

• 2)

  Whilst the pasta is cooking, in a separate saucepan melt the butter over a medium heat

• 3)

  Add the sage leaves and keep them moving to stop them burning. They only take 3 to 4 minutes to go crispy!

• 4)

  Once crispy remove the sage leaves from the saucepan and add the garlic to the butter. Fry for 1 min, stirring continuously. The garlic will go golden brown, but don’t allow it to burn.

• 5)

  Once the garlic is cooked, turn off the heat

• 6)

  Chop the crispy sage leaves finely and add back to the saucepan along with the lemon zest, lemon juice, chilli and salt

• 7)

  Place the sauce pan on a low heat to allow the lemon juice to warm through, this will only take 1-2 minutes. Once cooked, turn the heat off

• 8)

  Drain the pasta and divide between two bowls

• 9)

  Spoon over the brown butter, sage, lemon and chilli sauce

• 10)

  Add a sprinkle of grated pecorino or other hard cheese