During our trip to Piedmont Italy last year, we had this simple and yet flavourful tajarin (tie-yah-REEN) or ravioli with sage and butter sauce almost everyday. (Tajarin is the egg-yolk-rich pasta from the Piedmont region and classic toppings include butter and sage sauce, pork and veal sugo or porcini mushroom sauce.)
|Some of the butter sage pasta we had during out stay at Piedmont Italy.|
With its attractive, downy, grey-green leaves and lingering depth of flavour, it is difficult to resist the pungent appeal of sage. It combines very well with butter to produce a very light, simple and yet satisfying butter-sage sauce which can really stimulate your taste and aroma sensations - A perfect sauce for tossing your pasta.
I was unable to get tajarin here in Singapore and I thought Capellini would be a good substitute to make this butter sage pasta which I missed so much. Slightly different from the the version we had in Italy, I added garlic and minced pork to the pasta to give it an extra dimension to create my Italian style "Bak Chor Mee".
Super yummy, enjoy!
Ingredients (Serves 4)
400g dry capellini
50g fresh sage, stemmed
10 cloves garlic (peeled and sliced)
400g minced pork (marinated with salt and pepper)
200g chicken broth
Salt and Pepper
Bring a large pot of water to a boil. Add olive oil and salt. Cook capellini until it is tender, but not quite done, about 1.5 - 2 minutes.
Meanwhile, melt butter with olive oil in a skillet or saucepan big enough to hold the cooked pasta. Saute garlic but make sure it is not burnt. Add sage and cook until sage shrivels. Add minced pork and saute for another minute.
When the capellini is just about done, transfer the pasta to the butter-sage minced pork mixture, and raise heat to medium-high. Add broth, the mixture will be loose and a little soupy. Cook until liquid absorbed and the pasta al dante. (If pasta is still not cooked when the liquid dries up, add pasta water)
Add salt and pepper liberally to taste. Drizzle good grade extra virgin olive oil.