Ingredients:
4 ounces Butter
1 cup Sage
Salt; to taste
Pepper; to taste
1/2 cup Parmigiano-Reggiano; grated
1 pound Tortellini
Instructions:
1. In a small heavy saucepan, melt butter, a pinch of salt and sage leaves over a very low flame.
2. After butter has melted, cook for 10-15 minutes. Do not allow butter to burn.
3. Toss piping hot pasta with butter sauce and Parmigiano-Reggiano.
4. Serve immediately with freshly ground pepper.
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