While it’s hard to beat fresh pasta, Antica Pasta di Campofilone's dried egg pasta comes extremely close. Tossing it with sage brown butter sauce made with our own Agricola Filippone aromatic dried Sicilian sage leaves results in a simple yet inspiring dinner that comes straight from your pantry.
Antica Pasta di Campofilone dried egg pasta is one of our favorite pantry staples because it cooks to al dente in just 2 to 3 minutes and has the light, bouncy texture of fresh pasta, yet is shelf stable! It also readily absorbs any sauce, be it marinara, pesto, or this beautiful and herbaceous brown butter.
This handmade egg pasta is made with all-Italian ingredients according to the Campofilone tradition dating from the 1400s. Antica Pasta is one of 7 original producers from Campofilone, a small town in Le Marche.
The best part about this pantry pasta recipe? It calls for just 3-ingredients and is ready in under 15 minutes.
Egg Pasta with Sage Brown Butter Sauce
1 (8.8-ounce) box Antica Pasta di Campofilone dried egg pasta, such as fettuccine
1 stick unsalted butter
Salt, to taste
Freshly grated Parmigiano Reggiano cheese
Bring a large pot of generously salted water to a boil and cook the pasta, according to package instructions, until al dente (we recommend just 2-3 minutes to get that perfect texture.) Reserve 1 cup of cooking water, that liquid gold, and drain the pasta.
Cut the butter into pieces and melt in a large skillet. Continue to cook, stirring occasionally, until the butter has become toasty-brown. The best technique for brown butter is to wait until you get a nice foam on top, and then continue whisking until you see the nice nutty brown bits on the bottom. Try 4-5 minutes on low to medium heat. Be careful not to overcook! Once you have a nice creamy brown butter, you can add the sage leaves and a big pinch of salt and stir a few more times until your sauce becomes very aromatic.
Add the pasta and a big splash of the pasta cooking water to the pan. Toss until the pasta is well-coated in a glossy sauce, adding more pasta water as needed. Season with salt, to taste, and serve garnished with plenty of freshly grated Parmigiano Reggiano cheese.
Recipe and Photography by Sheela Prakash