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" Recipe courtesy of It&amp;#039;s About Time: Great Recipes for Everyday Life SERVINGS 4 to 6 side dishes INGREDIENTS 1 pound ditalini pasta 8 tablespoons butter, cut into 6 pieces 8 large fresh sage leaves, chopped (see note) Salt and pepper 1/4 cup grated Parmigiano-Reggiano cheese PREPARATION 1. Bring a large pot of lightly salted water to a boil. Add the pasta to the boiling water, stir to keep from sticking, and cook for 10 minutes or so until al dente. 2. Meanwhile, melt the butter in a large sauce pot over high heat until it starts to foam and turn a light golden brown. Add the sage leaves and a few pinches of the salt and pepper. 3. Ladle 3 ounces (6 tablespoons) of the pasta water into the butter and sage mixture and remove from heat. 4. When the pasta is cooked, strain and transfer to the sauce pot. Toss with the butter mixture to blend. Add the cheese, and adjust seasoning if needed. The sauce should just coat the pasta; if it seems too soupy, wait a minute or so and the pasta will absorb the liquid. 5. Serve on its own, or with Michael Schlow&amp;#039;s Creamy Chicken Stew. Note: If you have to remove green things from your kids&amp;#039; food, leave the sage leaves whole and remove them before you put the pasta in. "^^<http://www.w3.org/2001/XMLSchema#string>
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