(I used penne instead of rigatoni because its what I had on hand)
The browned butter had a wonderfully nutty quality that goes so well with the earthiness of the sage. The amount of butter in the recipe scared me into thinking it would end up very greasy but, once the beans were added & cooked a bit a smooth, creamy sauce formed. We only used 1/2 lb of pasta (instead of 3/4 lb) & the meal was the perfect size for two.
I won't post the recipe here but instead encourage you to go check out Eating Out Loud for yourself, if you haven't already, its quickly become one of my favorite foodie blogs.
1 comment:
Hey Kat -- looks GREAT! I'm glad you didn't skimp on the butter :-)
I made this again two nights ago - it's my favorite dish right now as I'm going through a 'bean phase'. Unfortunately, I didn't have any roasted peppers on hand so it wasn't as exciting, but still ok.
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