Prepare pasta, al dente. Reserve 1 C of pasta water and drain pasta. Place butter in skillet (large enough to hold pasta) and turn to medium and add sage. Cook until the butter turns brown and the sage shrivels. Turn the heat to low.
Add pasta to sage mixture and raise heat to medium. Add 3/4 C of water and stir. Cook for about 30 seconds.
Stir in the cheese until sauce becomes creamy. Add water if it needs thinning, season and serve.
Originally Submitted
1/1/2008
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