Indulge in the ultimate comfort food with this Brown Butter and Sage Mezzi Rigatoni, a dish that epitomizes the elegance of minimalist Italian cooking. This recipe is a masterclass in flavor extraction, taking humble ingredients like butter, eggs, and cheese and transforming them into a luxurious, velvet-like sauce. The star of the show is the “beurre noisette”—butter cooked until it reaches a deep amber hue—which provides a toasted, nutty foundation that perfectly complements the earthy, citrusy notes of fresh sage leaves. Unlike a traditional Carbonara, the addition of fried sage adds a sophisticated aromatic layer and a delightful crunch that elevates the entire experience.
As an SEO-friendly pasta recipe, this dish is designed for home cooks who crave restaurant-quality results without the complexity of a multi-hour simmer. Mezzi Rigatoni, with its large surface area and ridged exterior, is the ideal vessel for catching every drop of the emulsified cheese and egg yolk sauce. Whether you are looking for a quick weeknight dinner or a centerpiece for a weekend date night, this recipe balances rustic charm with refined technique. By utilizing starchy pasta water to create a glossy emulsion, you’ll achieve a professional “mantecatura” (the creamy finish) right in your own kitchen. Get ready to master the art of the perfect brown butter sauce.
Recipe Overview
- Cuisine: Italian
- Course: Main Course
- Difficulty: Intermediate
- Servings: 2 portions
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories per Serving: Approximately 650 kcal
Ingredients
- Pasta: 250g Mezzi Rigatoni
- Fats: 3 tbsp Unsalted butter and 1 tbsp olive oil
- Herbs: 6-8 Fresh sage leaves
- Sauce Base: 1 cup finely grated Parmesan or Pecorino cheese, 2 large egg yolks, and 1 tsp freshly cracked black pepper
- Finish: Reserved pasta water
Instructions
- Crisp the Sage: Heat the butter and olive oil in a large pan over medium heat. Once the butter begins to foam, add the sage leaves and fry until they are translucent and crispy. Remove the leaves and set them aside, allowing the butter to continue cooking until it turns golden brown and smells nutty.
- Prepare the Sauce Paste: While the pasta water boils, whisk together the grated cheese, egg yolks, and black pepper in a small bowl. Stir until it forms a thick, consistent paste.
- Boil the Pasta: Cook the Mezzi Rigatoni in a pot of salted boiling water until it is al dente. Critical Step: Before draining, scoop out at least one cup of the starchy pasta water.
- The Emulsion: Add the cooked pasta directly into the pan with the brown butter. Turn the heat to low and add the cheese paste along with a splash of the reserved pasta water.
- Finish: Stir and toss the pasta vigorously. The heat of the pasta and the water will melt the cheese and cook the yolks into a glossy, creamy sauce. Add more water as needed to reach your desired consistency.
- Serve: Plate the pasta immediately, topping it with the reserved crispy sage, extra grated cheese, and a final crack of black pepper.
Brown Butter Sage “Carbonara” Rigatoni
Crispy sage + nutty butter + egg-yolk cheese emulsion for glossy, creamy pasta
- 250g mezzi rigatoni
- Reserved pasta water
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 6–8 fresh sage leaves
- 1 cup finely grated Parmesan or Pecorino
- 2 large egg yolks
- 1 tsp freshly cracked black pepper
Crisp the Sage
Heat butter + olive oil until foaming. Fry sage until crisp; remove. Continue cooking butter until golden and nutty.
Make the Paste
Whisk cheese, egg yolks, and black pepper into a thick, smooth paste.
Boil the Pasta
Cook rigatoni al dente. Reserve at least 1 cup starchy pasta water before draining.
Emulsify
Add pasta to brown butter. Turn heat to LOW, add paste and a splash of pasta water. Toss vigorously until glossy and creamy.
Serve
Plate immediately. Top with crispy sage, extra cheese, and more black pepper.
Conclusion
Mastering this Brown Butter and Sage Mezzi Rigatoni is more than just following a recipe; it is about learning the fundamental Italian technique of creating a “cremina” through emulsion. The secret lies in the synergy between the fats of the butter and cheese and the starch of the pasta water. This interaction creates a sauce that clings to the pasta rather than pooling at the bottom of the bowl. Once you have perfected the timing of browning the butter without burning it, you will find yourself applying this technique to a variety of other dishes, from roasted vegetables to pan-seared gnocchi.
Common Questions About Brown Butter and Sage Mezzi Rigatoni
What is Mezzi Rigatoni?
It is a shorter version of traditional Rigatoni, perfect for capturing thick sauces.
Is this dish vegetarian?
Yes, provided you use a vegetarian-friendly hard cheese (some Parmesan uses animal rennet).
What does “Brown Butter” mean?
Also known as beurre noisette, it is butter cooked until the milk solids toast and turn brown.
How long does it take to make?
Approximately 25 minutes from prep to plate.
Can I use regular Rigatoni?
Yes, any ridged pasta works well.
How many calories are in a serving?
Roughly 650 kcal per serving.
Can I use dried sage?
No, fresh sage is required to achieve the crispy texture.
Can I use margarine?
No, margarine will not brown or provide the same flavor as butter.
How do I prevent the eggs from scrambling?
Temper the egg/cheese mixture with small amounts of pasta water and use low heat.
How do I get crispy sage?
Fry the leaves in the butter/oil until they stop bubbling and feel stiff.
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