Mushroom and Sage Pasta

Step 1

Bring a large pot of salted water to a boil. Add the 8 oz pappardelle and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.

Step 2

While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high. Add the 12 sage leaves and fry until crisp, about 1 minute per side. Remove with a slotted spoon and set aside.

Step 3

In the same skillet, add the 8 oz sliced cremini mushrooms. Cook without stirring for 3-4 minutes until browned, then stir and cook until tender, about 5 more minutes.

Step 4

Add the 2 minced garlic cloves and cook until fragrant, about 30 seconds. Season with 1 tsp salt and 0.5 tsp black pepper.

Step 5

Add the drained pasta to the skillet with the mushrooms. Toss to combine, adding reserved pasta water a splash at a time until the sauce coats the noodles.

Step 6

Remove from heat and stir in the 0.5 cup grated parmesan. Top with the crispy sage leaves and serve immediately.

Step 7

Optional: add a pinch of red pepper flakes or a squeeze of lemon for brightness.