Cavatelli pasta tossed with nutty brown butter, chopped walnuts and fresh sage; then topped with shaved Pecorino Romano cheese.
Sage-scented, buttery, and full of flavor, cavatelli with brown butter and walnuts is the ultimate Italian comfort food. With its rich, nutty sauce and nutty crunch, this pasta dish is sure to become a favorite for any pasta lover.
This pasta recipe is super easy to make and can be ready in 30 minutes for a quick, weeknight meal.
What is Cavatelli?
Cavatelli are small pasta shells that resemble miniature hot dog buns. They're also unique in that they don't contain any eggs like other pasta recipes.
Suggested Equipment
Ingredients Needed
Cavatelli: You can use fresh or frozen in this recipe.
Chopped Walnuts
Butter
Chopped Fresh Sage
Shaved Pecorino Romano Cheese: Grated cheese will also work well.
Kosher Salt
Black Pepper
Cook the Cavatelli
How long to cook the cavatelli will depend on if you're using fresh or frozen. For both, bring a large pot of water sprinkled with salt to a rolling bowl; then add the cavatelli.
If using fresh cavatelli, cook for 2-3 minutes; frozen will take 5-7 minutes; then cook until the pasta floats to the top.
Taste to make sure they are done. Then drain the water keeping ½ cup of the pasta water as a reserve.
Brown the Butter
Browning butter adds a sweet, nutty flavor to any recipe. Start by melting the butter in a large skillet medium-high heat. I find it works better with stainless steel vs. nonstick.
Watch the butter carefully and swirl it around several times in the pan while it's melting. Allow the butter to foam up and turn a light brown color. The butter should be an amber, light brown color and should have a nutty smell.
Remove the pan from heat and add the fresh sage and walnuts. Stir and set aside until you're ready to add the cavatelli.
Assemble the Recipe
Add the cooked cavatelli to the skillet, tossing to coat. If needed, add a bit of the reserved pasta water to make it a little saucier.
Season with salt and pepper, place in a pasta bowl; then add the shaved cheese on top.
Serving Suggestions
You can serve this cavatelli alone or add some protein like grilled shrimp or chicken. Add a salad like a bread panzanella or Arugula and dinner is served!
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Pasta Recipes
- Cavatelli and Broccoli
- Skillet Balsamic Sausage Pasta
- Homemade Gnocchi with Sausage Bolognese Sauce
- Ravioli with Pumpkin Sage Cream Sauce
- Lasagna
SIGN UP FOR MY WEEKLY NEWSLETTER AND RECEIVE A FREE EBOOK!
Cavatelli with Brown Butter, Walnuts and Sage
Ingredients
- 24 ounces cavatelli
- ½ cup chopped walnuts
- 6 tablespoons butter
- ¼ cup chopped fresh sage (approx. 15 leaves)
- ¼ cup shaved pecorino romano cheese
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- How long to cook the cavatelli will depend on if you're using fresh or frozen. For both, bring a large pot of water sprinkled with salt to a rolling bowl; then add the cavatelli.
- If using fresh cavatelli, cook for 2-3 minutes; frozen will take 5-7 minutes; then cook until the pasta floats to the top. Taste to make sure they are done. Then drain the water keeping ½ cup of the pasta water as a reserve.
- Add the butter to a stainless steel skillet; then melt over medium-high heat. Watch the butter carefully and swirl it around several times in the pan while it's melting. Allow the butter to foam up and turn a light brown color. The butter should be an amber, light brown color and should have a nutty smell.
- Remove the pan from heat and add the fresh sage and walnuts. Stir and set aside until you're ready to add the cavatelli.
- Add the cooked cavatelli to the skillet, tossing to coat. If needed, add a bit of the reserved pasta water to make it a little saucier. Season with salt and pepper, place in a pasta bowl; then add the shaved cheese on top.
Leave a Reply