The 3-Ingredient Sage-Butter Sauce
Best with mezze rigatoni, orecchiette, gnocchi or ravioli
Butter and sage go especially well with rich, cheese-filled ravioli, but any medium-size pasta will work here. Place a stick of butter in a large sauté pan with 20 or so fresh sage leaves; cook until the butter just starts to brown. Add cooked pasta, enough of the starchy water to ensure the noodles don't stick, 3/4 cup grated Parmesan cheese, and salt and pepper to taste.