Description
For the Pasta:
12 oz pasta (fettuccine, rigatoni, or penne)
1/2 cup dried cranberries
1/3 cup crumbled goat cheese
1/4 cup walnuts, toasted and chopped
1/4 cup Parmesan cheese, grated
1/2 tsp salt
1/4 tsp black pepper
For the Brown Butter Sage Sauce:
4 tbsp unsalted butter
6 fresh sage leaves
1 clove garlic, minced
1 tbsp fresh lemon juice
Directions:
Cook the pasta according to package instructions. Drain, reserving 1/4 cup of pasta water.
In a large skillet, melt butter over medium heat until it begins to brown and smell nutty.
Add sage leaves and garlic, cooking for 1 minute until fragrant. Remove sage leaves and set aside.
Stir in lemon juice, then add cooked pasta, cranberries, and reserved pasta water. Toss to coat.
Remove from heat and mix in crumbled goat cheese, toasted walnuts, and Parmesan cheese.
Season with salt and black pepper, then garnish with crispy sage leaves.
Serve warm and enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 460 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect pasta every time.
- Prep Ingredients: Before heating any pans, measure all ingredients. Toast walnuts in a dry skillet over medium heat for 3-5 minutes, then chop. Grate Parmesan, crumble goat cheese, and mince garlic.
- Cook Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Before draining, carefully scoop out 1/4 cup of the starchy pasta water. This is crucial for the sauce.
- Brown the Butter: In a large skillet, melt butter over medium heat. Swirl the pan frequently. It will foam, then subside. Watch for golden brown specks (the milk solids) and a rich, nutty aroma. This takes about 3-4 minutes.
- Infuse the Sauce: Immediately add the whole sage leaves and minced garlic to the brown butter. Cook for just 45-60 seconds until fragrant. Remove the sage leaves to a paper towel—they will crisp up as they cool.
- Combine & Emulsify: Off the heat, stir in the lemon juice. Add the drained pasta, dried cranberries, and the reserved pasta water. Return to low heat and toss vigorously for 1-2 minutes. The water will help the sauce cling to the pasta.
- Finish with Cheese & Nuts: Remove the skillet from heat. Add the crumbled goat cheese, toasted walnuts, and grated Parmesan. Toss until the cheeses begin to melt into a creamy sauce. Season with salt and pepper.
- Garnish & Serve: Transfer to bowls, garnish with the crispy sage leaves, and an extra sprinkle of Parmesan.
Serving Suggestions
This versatile pasta pairs beautifully with several sides. For a complete meal, serve it alongside a simple arugula salad with a lemon vinaigrette to complement the dish’s brightness. It also works wonderfully with roasted chicken breasts or a pan-seared white fish like cod. For a vegetarian feast, add roasted Brussels sprouts or asparagus. A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio is the perfect beverage pairing.
How-to Summary
Boil pasta, saving 1/4 cup water. Brown butter in a skillet, then cook sage and garlic briefly. Remove sage. Off heat, add lemon juice, then the pasta, cranberries, and pasta water. Toss over low heat. Off heat, stir in goat cheese, walnuts, and Parmesan. Season and garnish with crispy sage.
Frequently Asked Questions
Can I use a different cheese? Yes. For a similar tangy profile, try feta or blue cheese crumbles. For a milder flavor, use ricotta salata or more Parmesan.
What if I don’t have fresh sage? Dried sage can be used in a pinch (use 1 tsp), but add it with the garlic. You will miss the crispy garnish, so add fresh parsley at the end for color.
How do I prevent the butter from burning? Use medium heat and watch it closely after it melts. Have your sage and garlic ready to go. The moment you see brown specks and smell nuts, proceed to the next step.
Can I make this ahead of time? It’s best served immediately. However, you can prep components: toast nuts, grate cheese, and measure cranberries ahead to speed up cooking.
Is there a nut-free alternative to walnuts? Absolutely. Toasted pumpkin seeds (pepitas) or sunflower seeds provide a similar satisfying crunch without tree nuts.
Common Mistakes to Avoid
- Not reserving pasta water: The starchy water is essential for creating a silky, cohesive sauce that coats the pasta.
- Burning the butter: Butter goes from brown to black quickly. Use medium heat and never walk away from the pan.
- Overcooking the garlic: Add it with the sage and cook for less than a minute. Burnt garlic will turn the sauce bitter.
- Adding cheese over high heat: Always remove the skillet from heat before adding the goat and Parmesan cheese to prevent clumping and separation.
Conclusion
This Brown Butter Sage Pasta with Cranberries and Goat Cheese is a stunning dish that masterfully balances rich, nutty, tangy, and sweet flavors. The process is straightforward but relies on a few key techniques: perfectly browning the butter, using pasta water to emulsify the sauce, and adding cheese off the heat. By following this enhanced guide and avoiding common pitfalls, you can consistently create a restaurant-quality pasta that is sure to impress, all in about 25 minutes. Enjoy the delicious results of your culinary effort.
