24 Gourmet Winter Brown-Butter-&-Sage-Pasta Recipes That Impress

Posted on December 10, 2025

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Introduction

Brown butter and sage are a classic winter duo: nutty, aromatic, and rich without feeling heavy. When they coat tender pasta, the result is cozy enough for weeknights yet special enough for guests. This collection brings you a mix of simple pans, baked skillets, and stuffed pastas, all built around that deep golden butter and fragrant sage that make cold-weather dinners feel extra special.

Recipes

1. Classic Brown-Butter-&-Sage Fettuccine

A simple plate of fettuccine that lets brown butter and sage shine.

Ingredients

  • Fettuccine: 12 oz (340 g)
  • Unsalted butter: 6 tbsp (85 g)
  • Fresh sage leaves: 12–15, whole
  • Garlic, minced: 1 clove
  • Lemon juice: 1 tbsp
  • Grated Parmesan: ½ cup (50 g)
  • Salt: to taste
  • Black pepper: to taste

Instructions

  1. Cook fettuccine in salted boiling water until al dente; reserve ½ cup pasta water.
  2. In a large skillet, melt butter over medium heat until it turns amber and smells nutty.
  3. Add sage leaves and garlic; cook 1–2 minutes until sage is crisp.
  4. Remove skillet from heat, stir in lemon juice.
  5. Toss drained pasta in the skillet with Parmesan and a splash of pasta water until glossy.
  6. Season with salt and pepper.

How to Serve It
 Serve in warm bowls with extra Parmesan and a few crisp sage leaves on top.

2. Creamy Brown-Butter Sage Tagliatelle with Mushrooms

Earthy mushrooms add depth to silky tagliatelle and nutty butter.

Ingredients

  • Tagliatelle: 12 oz (340 g)
  • Unsalted butter: 6 tbsp (85 g)
  • Fresh sage leaves: 10–12
  • Cremini mushrooms, sliced: 8 oz (225 g)
  • Garlic, minced: 2 cloves
  • Heavy cream: ½ cup (120 ml)
  • Grated Parmesan: ½ cup (50 g)
  • Salt and black pepper: to taste

Instructions

  1. Cook tagliatelle until al dente; reserve ½ cup pasta water.
  2. In a skillet, melt 2 tbsp butter and sauté mushrooms until browned; add garlic and cook 1 minute. Remove and set aside.
  3. Add remaining butter to the skillet and cook over medium heat until browned.
  4. Add sage and fry until crisp.
  5. Stir in cream and Parmesan; simmer 1–2 minutes.
  6. Toss pasta and mushrooms in the sauce, adding pasta water as needed.
  7. Season with salt and pepper.

How to Serve It
 Top with extra mushrooms and sage; serve with a small squeeze of lemon for brightness.

3. Brown-Butter-&-Sage Pumpkin Ravioli

Store-bought pumpkin ravioli turns into a restaurant-style dish with a fast sauce.

Ingredients

  • Pumpkin or squash-filled ravioli: 18–20 pieces
  • Unsalted butter: 5 tbsp (70 g)
  • Fresh sage leaves: 10–12
  • Nutmeg: 1 small pinch
  • Grated Parmesan: ½ cup (50 g)
  • Salt and black pepper: to taste

Instructions

  1. Cook ravioli according to package directions until just tender.
  2. In a wide pan, melt butter over medium heat until foamy and browned.
  3. Add sage leaves and cook until crisp.
  4. Stir in nutmeg, then gently toss ravioli in the pan with a splash of cooking water.
  5. Sprinkle with Parmesan and season with salt and pepper.

How to Serve It
 Serve on warm plates with additional nutmeg and Parmesan at the table.

4. Brown-Butter Sage Gnocchi Bake with Mozzarella

Pillowy gnocchi get crisp edges in the oven with cheese and brown-butter richness.

Ingredients

  • Potato gnocchi: 18 oz (500 g)
  • Unsalted butter: 6 tbsp (85 g)
  • Fresh sage leaves: 12–15
  • Garlic, minced: 2 cloves
  • Mozzarella, cubed: 1 cup (120 g)
  • Grated Parmesan: ⅓ cup (35 g)
  • Salt and black pepper: to taste

Instructions

  1. Preheat oven to 400°F (200°C). Lightly butter a medium baking dish.
  2. Cook gnocchi in salted boiling water until they float; drain.
  3. In a skillet, brown butter over medium heat; add sage and garlic. Cook 1–2 minutes.
  4. Toss gnocchi in the skillet, then transfer to the baking dish.
  5. Scatter mozzarella and Parmesan over the top.
  6. Bake 10–12 minutes, until cheese is melted and bubbly.

How to Serve It
 Finish with cracked pepper and a sprinkle of chopped parsley.

5. Brown-Butter Sage Tortellini with Toasted Walnuts

Toasted nuts bring crunch to soft cheese-filled tortellini.

Ingredients

  • Cheese tortellini: 16 oz (450 g)
  • Unsalted butter: 6 tbsp (85 g)
  • Fresh sage leaves: 10–12
  • Walnuts, roughly chopped: ½ cup (50 g)
  • Grated Parmesan: ½ cup (50 g)
  • Salt and black pepper: to taste

Instructions

  1. Cook tortellini in salted water until tender; reserve ½ cup pasta water.
  2. In a dry pan, toast walnuts over medium heat until fragrant; remove.
  3. In the same pan, melt butter and cook until browned.
  4. Add sage leaves and cook until crisp.
  5. Toss tortellini with brown butter, a splash of pasta water, and Parmesan.
  6. Stir in walnuts; season to taste.

How to Serve It
 Serve in shallow bowls with extra walnuts and Parmesan on top.

6. Winter Brown-Butter Sage Lasagna Roll-Ups

Lasagna sheets rolled with ricotta and spinach then sauced in brown butter feel fancy yet simple.

Ingredients

  • Lasagna noodles: 8–10 sheets, cooked
  • Ricotta: 1 cup (240 g)
  • Spinach, chopped and sautéed: 1 cup (packed)
  • Grated Parmesan: ½ cup (50 g), divided
  • Salt and black pepper: to taste
  • Unsalted butter: 7 tbsp (100 g)
  • Fresh sage leaves: 12–15

Instructions

  1. Preheat oven to 375°F (190°C). Grease a small baking dish.
  2. Mix ricotta, spinach, ¼ cup Parmesan, salt, and pepper.
  3. Spread filling along each lasagna sheet and roll up.
  4. Place roll-ups seam side down in the baking dish.
  5. In a pan, brown butter with sage over medium heat.
  6. Pour brown butter over roll-ups and sprinkle remaining Parmesan.
  7. Bake 18–22 minutes, until hot and lightly golden on top.

How to Serve It
 Serve two roll-ups per person with extra brown butter spooned over.

7. Brown-Butter Sage Pappardelle with Roasted Butternut

Sweet roasted squash balances the savory butter sauce.

Ingredients

  • Pappardelle: 12 oz (340 g)
  • Butternut squash, cubed: 3 cups (about 400 g)
  • Olive oil: 2 tbsp
  • Salt and black pepper: to taste
  • Unsalted butter: 6 tbsp (85 g)
  • Fresh sage leaves: 12–15
  • Garlic, minced: 2 cloves
  • Grated Parmesan: ½ cup (50 g)

Instructions

  1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper.
  2. Spread on a baking sheet and roast 20–25 minutes, until tender and golden.
  3. Cook pappardelle in salted water; reserve ½ cup pasta water.
  4. Brown butter with sage and garlic in a large skillet.
  5. Add roasted squash and cooked pasta to the skillet.
  6. Toss with Parmesan and pasta water until glossy.
  7. Season to taste.

How to Serve It
 Top plates with extra roasted squash and sage leaves for a cozy winter presentation.

8. Brown-Butter Sage Spaghetti with Crispy Prosciutto

Savory prosciutto adds salty crunch to the silky sauce.

Ingredients

  • Spaghetti: 12 oz (340 g)
  • Prosciutto slices: 4–5, torn
  • Unsalted butter: 6 tbsp (85 g)
  • Fresh sage leaves: 10–12
  • Garlic, minced: 1 clove
  • Grated Parmesan: ½ cup (50 g)
  • Black pepper: to taste

Instructions

  1. Cook spaghetti until al dente; reserve ½ cup pasta water.
  2. In a skillet, crisp prosciutto pieces over medium heat; remove and set aside.
  3. In the same pan, brown butter with sage and garlic.
  4. Toss spaghetti with the brown butter, Parmesan, and a splash of pasta water.
  5. Fold in crisp prosciutto.
  6. Season with black pepper.

How to Serve It
 Serve with extra prosciutto on top and a glass of red wine for a simple dinner.

9. Brown-Butter Sage Penne with Roasted Cauliflower

Roasted cauliflower adds texture and sweetness to nutty brown butter.

Ingredients

  • Penne: 12 oz (340 g)
  • Cauliflower florets: 3 cups (about 350 g)
  • Olive oil: 2 tbsp
  • Unsalted butter: 6 tbsp (85 g)
  • Fresh sage leaves: 10–12
  • Garlic, minced: 2 cloves
  • Grated Parmesan: ½ cup (50 g)
  • Salt and black pepper: to taste

Instructions

  1. Preheat oven to 425°F (220°C). Toss cauliflower with olive oil, salt, and pepper.
  2. Roast 20–25 minutes until browned and tender.
  3. Cook penne in salted water; reserve ½ cup pasta water.
  4. Brown butter with sage and garlic in a large skillet.
  5. Add roasted cauliflower and penne to the skillet.
  6. Toss with Parmesan and a splash of pasta water until coated.

How to Serve It
 Finish with extra cracked pepper and a squeeze of lemon.

10. Brown-Butter Sage Orecchiette with Sausage

Savory sausage crumbles tuck into orecchiette for a deeply flavorful winter pasta.

Ingredients

  • Orecchiette: 12 oz (340 g)
  • Italian sausage, casings removed: 8 oz (225 g)
  • Unsalted butter: 6 tbsp (85 g)
  • Fresh sage leaves: 10–12
  • Garlic, minced: 2 cloves
  • Chicken broth: ¼ cup (60 ml)
  • Grated Pecorino or Parmesan: ½ cup (50 g)
  • Salt and black pepper: to taste

Instructions

  1. Cook orecchiette in salted water; reserve ½ cup pasta water.
  2. Brown sausage in a large skillet until cooked through; remove and set aside.
  3. In the same skillet, brown butter with sage and garlic.
  4. Add broth and simmer 1–2 minutes.
  5. Toss pasta and sausage in the sauce with cheese and pasta water as needed.
  6. Season with salt and pepper.

How to Serve It
 Serve with extra cheese and a few crisp sage leaves on top.

11. Brown-Butter Sage Baked Rigatoni with Spinach

Rigatoni is baked with spinach and cheese for a golden, bubbling pasta bake.

Ingredients

  • Rigatoni: 12 oz (340 g)
  • Fresh spinach: 4 cups (packed)
  • Unsalted butter: 7 tbsp (100 g)
  • Fresh sage leaves: 12–15
  • Garlic, minced: 2 cloves
  • Heavy cream: ½ cup (120 ml)
  • Grated mozzarella: 1 cup (120 g)
  • Grated Parmesan: ½ cup (50 g)
  • Salt and black pepper: to taste

Instructions

  1. Preheat oven to 375°F (190°C). Grease a medium baking dish.
  2. Cook rigatoni until just under al dente; drain.
  3. Wilt spinach in a skillet over medium heat; squeeze out extra moisture and chop.
  4. In the same skillet, brown butter with sage and garlic.
  5. Stir in cream, then toss with pasta, spinach, and half the cheeses.
  6. Transfer to baking dish and top with remaining cheeses.
  7. Bake 18–22 minutes, until cheese is melted and lightly browned.

How to Serve It
 Let rest 5 minutes before serving; garnish with more sage.

12. Brown-Butter Sage Linguine with Lemon and Capers

Capers and lemon bring a bright, briny contrast to the rich butter.

Ingredients

  • Linguine: 12 oz (340 g)
  • Unsalted butter: 6 tbsp (85 g)
  • Fresh sage leaves: 8–10
  • Garlic, minced: 1 clove
  • Capers, drained: 2 tbsp
  • Lemon zest: 1 tsp
  • Lemon juice: 1 tbsp
  • Grated Parmesan: ⅓ cup (35 g)
  • Salt and black pepper: to taste

Instructions

  1. Cook linguine until al dente; reserve ½ cup pasta water.
  2. Brown butter with sage and garlic in a skillet.
  3. Add capers, lemon zest, and lemon juice.
  4. Toss linguine with the sauce, Parmesan, and a splash of pasta water.
  5. Season with salt and pepper.

How to Serve It
 Top with extra lemon zest and a few sage leaves; serve with a crisp salad.

13. Brown-Butter Sage Farfalle with Peas and Pancetta

Farfalle, sweet peas, and salty pancetta create a colorful winter bowl.

Ingredients

  • Farfalle: 12 oz (340 g)
  • Pancetta, diced: 4 oz (115 g)
  • Frozen peas: 1 cup (140 g)
  • Unsalted butter: 6 tbsp (85 g)
  • Fresh sage leaves: 8–10
  • Grated Parmesan: ½ cup (50 g)
  • Salt and black pepper: to taste

Instructions

  1. Cook farfalle in salted water; add peas during last 2 minutes; reserve ½ cup pasta water.
  2. In a skillet, cook pancetta until crisp; remove and set aside.
  3. Brown butter and sage in the same skillet.
  4. Toss pasta and peas with brown butter, pancetta, Parmesan, and pasta water as needed.
  5. Season with salt and pepper.

How to Serve It
 Serve in bowls with extra peas sprinkled on top.

14. Brown-Butter Sage Gemelli with Roasted Garlic

Slow-roasted garlic brings sweetness and aroma to twisted pasta shapes.

Ingredients

  • Gemelli: 12 oz (340 g)
  • Garlic bulb: 1 whole
  • Olive oil: 1 tsp
  • Unsalted butter: 6 tbsp (85 g)
  • Fresh sage leaves: 10–12
  • Grated Parmesan: ½ cup (50 g)
  • Salt and black pepper: to taste

Instructions

  1. Preheat oven to 400°F (200°C). Slice top off garlic bulb, drizzle with olive oil, wrap in foil, and roast 30–35 minutes until soft.
  2. Cook gemelli until al dente; reserve ½ cup pasta water.
  3. Brown butter with sage in a skillet.
  4. Squeeze roasted garlic cloves into the skillet and mash gently into the butter.
  5. Toss pasta with the sauce and Parmesan, adding pasta water as needed.
  6. Season to taste.

How to Serve It
 Top with extra roasted garlic and sage; serve with crusty bread.

15. Brown-Butter Sage Cavatelli with Kale

Tender kale adds color and a hearty feel to this winter pasta.

Ingredients

  • Cavatelli: 12 oz (340 g)
  • Tuscan kale, stems removed and shredded: 3 cups (packed)
  • Unsalted butter: 6 tbsp (85 g)
  • Fresh sage leaves: 10–12
  • Garlic, minced: 2 cloves
  • Grated Pecorino or Parmesan: ½ cup (50 g)
  • Salt and black pepper: to taste

Instructions

  1. Cook cavatelli in salted water; add kale during last 3 minutes; reserve ½ cup pasta water.
  2. In a skillet, brown butter with sage and garlic.
  3. Toss pasta and kale in the skillet with cheese and pasta water, coating well.
  4. Season generously with salt and pepper.

How to Serve It
 Serve with more cheese on top and a drizzle of good olive oil if you like.

16. Brown-Butter Sage Stuffed Shells with Ricotta

Big shells stuffed with cheese and baked with brown butter feel cozy and generous.

Ingredients

  • Jumbo pasta shells: 18–20, cooked
  • Ricotta: 1½ cups (360 g)
  • Grated Parmesan: ½ cup (50 g)
  • Egg: 1 large
  • Nutmeg: 1 pinch
  • Salt and black pepper: to taste
  • Unsalted butter: 7 tbsp (100 g)
  • Fresh sage leaves: 12–15

Instructions

  1. Preheat oven to 375°F (190°C). Grease a medium baking dish.
  2. Mix ricotta, Parmesan, egg, nutmeg, salt, and pepper.
  3. Stuff each shell with ricotta mixture and arrange in the dish.
  4. Brown butter with sage in a skillet.
  5. Pour brown butter over shells, letting sage fall between them.
  6. Cover loosely with foil and bake 20 minutes.
  7. Remove foil and bake another 5–7 minutes.

How to Serve It
 Serve hot with extra Parmesan and a simple green salad.

17. Brown-Butter Sage Bucatini with Breadcrumb Crunch

Crisp breadcrumbs mimic a light crumble topping for the pasta.

Ingredients

  • Bucatini: 12 oz (340 g)
  • Unsalted butter: 6 tbsp (85 g)
  • Fresh sage leaves: 8–10
  • Garlic, minced: 2 cloves
  • Fresh breadcrumbs: 1 cup (60 g)
  • Olive oil: 1 tbsp
  • Grated Parmesan: ½ cup (50 g)
  • Salt and black pepper: to taste

Instructions

  1. Cook bucatini in salted water; reserve ½ cup pasta water.
  2. In a skillet, heat olive oil and toast breadcrumbs until golden; set aside.
  3. In the same skillet, brown butter with sage and garlic.
  4. Toss bucatini with brown butter, Parmesan, and pasta water.
  5. Season with salt and pepper.
  6. Top with toasted breadcrumbs before serving.

How to Serve It
 Serve immediately so the breadcrumbs stay crisp.

18. Brown-Butter Sage Ravioli Bake with Fontina

Cheesy ravioli and melty Fontina make this a rich, shareable bake.

Ingredients

  • Cheese ravioli: 18–20 pieces
  • Unsalted butter: 7 tbsp (100 g)
  • Fresh sage leaves: 12–15
  • Garlic, minced: 2 cloves
  • Fontina cheese, shredded: 1 cup (120 g)
  • Grated Parmesan: ⅓ cup (35 g)
  • Black pepper: to taste

Instructions

  1. Preheat oven to 375°F (190°C). Butter a small baking dish.
  2. Cook ravioli until just tender; drain.
  3. In a skillet, brown butter with sage and garlic.
  4. Toss ravioli in the brown butter, then transfer to baking dish.
  5. Top with Fontina and Parmesan.
  6. Bake 12–15 minutes, until cheese is melted and slightly browned.

How to Serve It
 Serve with a peppery arugula salad to balance the richness.

19. Brown-Butter Sage Orzo with Roasted Brussels Sprouts

Tiny orzo and roasted sprouts create a cozy, risotto-like side or main.

Ingredients

  • Orzo pasta: 1½ cups (270 g)
  • Brussels sprouts, halved: 3 cups (about 350 g)
  • Olive oil: 2 tbsp
  • Unsalted butter: 6 tbsp (85 g)
  • Fresh sage leaves: 10–12
  • Grated Parmesan: ½ cup (50 g)
  • Salt and black pepper: to taste

Instructions

  1. Preheat oven to 425°F (220°C). Toss sprouts with olive oil, salt, and pepper; roast 18–20 minutes.
  2. Cook orzo in salted boiling water until tender; drain.
  3. Brown butter with sage in a skillet.
  4. Toss orzo and roasted sprouts with the brown butter and Parmesan.
  5. Season to taste.

How to Serve It
 Serve as a side with roasted meats or as a main with extra Parmesan.

20. Brown-Butter Sage Fettuccine with Blue Cheese Crumble

A little blue cheese adds a bold, creamy note to classic fettuccine.

Ingredients

  • Fettuccine: 12 oz (340 g)
  • Unsalted butter: 6 tbsp (85 g)
  • Fresh sage leaves: 10–12
  • Garlic, minced: 1 clove
  • Blue cheese, crumbled: ½ cup (70 g)
  • Grated Parmesan: ⅓ cup (35 g)
  • Black pepper: to taste

Instructions

  1. Cook fettuccine until al dente; reserve ½ cup pasta water.
  2. Brown butter with sage and garlic in a skillet.
  3. Toss pasta with brown butter, Parmesan, and a splash of pasta water.
  4. Sprinkle blue cheese over the hot pasta and gently fold through.
  5. Season with black pepper.

How to Serve It
 Serve immediately while the blue cheese is soft but still visible as small pockets.

21. Brown-Butter Sage Penne Gratin with Gruyère

Gruyère and brown butter create a rich, gratinéed pasta for cold nights.

Ingredients

  • Penne: 12 oz (340 g)
  • Unsalted butter: 7 tbsp (100 g)
  • Fresh sage leaves: 12–15
  • Garlic, minced: 2 cloves
  • Heavy cream: ½ cup (120 ml)
  • Gruyère, shredded: 1¼ cups (140 g)
  • Grated Parmesan: ⅓ cup (35 g)
  • Salt and black pepper: to taste

Instructions

  1. Preheat oven to 375°F (190°C). Butter a medium baking dish.
  2. Cook penne until just under al dente; drain.
  3. Brown butter with sage and garlic in a skillet.
  4. Stir in cream and half the Gruyère until smooth.
  5. Toss pasta with the sauce and season to taste.
  6. Transfer to baking dish, top with remaining Gruyère and Parmesan.
  7. Bake 18–22 minutes, until browned and bubbling.

How to Serve It
 Let stand 5 minutes before scooping; garnish with fresh sage.

22. Brown-Butter Sage Spaghetti Squash “Pasta”

A lighter twist using spaghetti squash in place of traditional pasta.

Ingredients

  • Spaghetti squash: 1 medium
  • Olive oil: 1 tbsp
  • Unsalted butter: 5 tbsp (70 g)
  • Fresh sage leaves: 10–12
  • Garlic, minced: 2 cloves
  • Grated Parmesan: ½ cup (50 g)
  • Salt and black pepper: to taste

Instructions

  1. Preheat oven to 400°F (200°C). Halve squash, scoop out seeds, drizzle with olive oil, salt, and pepper.
  2. Place cut side down on a baking sheet and roast 35–45 minutes, until tender.
  3. Scrape squash into strands with a fork.
  4. Brown butter with sage and garlic in a skillet.
  5. Toss squash strands with brown butter and Parmesan.
  6. Season to taste.

How to Serve It
 Serve in the hollowed squash shells or in bowls, topped with extra cheese.

23. Brown-Butter Sage Linguine with White Beans

White beans add protein and a creamy bite to silky linguine.

Ingredients

  • Linguine: 12 oz (340 g)
  • Cannellini beans, drained and rinsed: 1 can (15 oz / 425 g)
  • Unsalted butter: 6 tbsp (85 g)
  • Fresh sage leaves: 10–12
  • Garlic, minced: 2 cloves
  • Lemon juice: 1 tbsp
  • Grated Parmesan: ½ cup (50 g)
  • Salt and black pepper: to taste

Instructions

  1. Cook linguine until al dente; reserve ½ cup pasta water.
  2. In a skillet, brown butter with sage and garlic.
  3. Add beans and warm gently in the butter.
  4. Toss pasta with beans, brown butter, Parmesan, lemon juice, and pasta water as needed.
  5. Season to taste.

How to Serve It
 Serve with extra beans and a sprinkle of fresh parsley.

24. Brown-Butter Sage Winter Ravioli with Hazelnut Crust

Toasted hazelnuts bring fragrance and crunch to tender ravioli.

Ingredients

  • Cheese or squash ravioli: 18–20 pieces
  • Unsalted butter: 6 tbsp (85 g)
  • Fresh sage leaves: 10–12
  • Hazelnuts, finely chopped: ½ cup (60 g)
  • Grated Parmesan: ⅓ cup (35 g)
  • Salt and black pepper: to taste

Instructions

  1. Toast hazelnuts in a dry pan until fragrant; set aside.
  2. Cook ravioli until just tender; reserve ¼ cup cooking water.
  3. Brown butter with sage in a skillet.
  4. Gently toss ravioli in brown butter with Parmesan and a little cooking water.
  5. Sprinkle hazelnuts over and season to taste.

How to Serve It
 Serve on warm plates with extra hazelnuts and sage, ideal for a small winter dinner party.

Conclusion

Brown butter and sage turn simple pasta shapes into cozy, restaurant-worthy winter meals with just a few ingredients. Whether you go for baked shells, stuffed ravioli, or a quick pan of fettuccine, these recipes are easy to share and fun to revisit all season long. Save your favorites, mix and match toppings, and enjoy bringing this nutty, aromatic pair to your cold-weather table.

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