Sage and Anchovy Pasta

Sage and brown butter are a classic combination and the perfect way to gently ease into fall feels (though you can of course make this any time of year). I’ve taken things up a few notches with the addition of my pantry heroes—anchovies and miso—resulting in a beautifully deep amber sauce with a rich caramelized savory-ness that is truly unctuous. Oh, and only 6 ingredients to boot—so really it’s a winner, baby.

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Serves 4

INGREDIENTS

1 pound of dry spaghetti or other long pasta
8 tablespoon salted butter
5 to 6 anchovy fillets
1 tablespoon miso
20 large sage leaves
1 cup freshly grated pecorino, plus more for serving
Kosher salt and pepper

METHOD

In a large pot of well-salted water, cook pasta until al dente and reserve 1 cup of pasta water.

While the pasta is cooking, make the sauce. To a large skillet over medium heat, add butter, anchovies and miso. Use a wooden spoon to break up the anchovies and dissolved the miso into the melting butter, then add in sage leaves in 1 layer. Cook sage, stirring only occasionally, until crisp. Lower heat to medium low and stir until butter has turned a deep brown (because of the miso and anchovies the color will be deeper than the golden brown of a traditional brown butter), keep watching carefully to ensure that the butter does not burn.

Remove the pan from the heat, then add the pasta along with reserved pasta water and pecorino. Use tongs to stir until pasta is coated, glossy and amber-colored and has absorbed most of the sauce.

Serve immediately with more grated pecorino alongside.