Pasta with Butter, Sage, and Parmesan

originally from the New York Times

I found this online while looking for a tasty way to use some of our fresh sage from our beautiful sage plant in our garden. It is husband- and kid-approved.

1 lb. cut pasta, such as ziti or rotini
salt and freshly ground black pepper
2-3 tbsp. butter
30-40 fresh sage leaves
1 cup (or more) freshly grated Parmigiano-Reggiano

1. Bring big pot of salted water to a boil and add pasta. Cook until pasta is almost al dente.

2. Meanwhile, melt butter over medium heat and add sage leaves. Cook until butter is brown and sage leaves shrivel, then turn heat to very low. (You can do this step in a small skillet, like I do, or as the recipe suggests - in a pot large enough to hold all the pasta.)

3. When pasta is just about done, scoop out about 1 cup of pasta water. Drain the pasta, and either return it to the original pasta pot (like me) or pour it into the big pot with the butter and sage and raise heat to medium. (If you're with me, pour the butter and sage over the pasta and turn the heat on medium.) Add about 3/4 cup of the pasta water and stir about 1 minute, until most of water is absorbed.

4. Stir in the cheese and the sauce will become creamy. You can thin it with more pasta water if necessary. Season to taste with black pepper and serve.