penne al burro

• 16 ounces penne pasta
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil in)
• 30 fresh sage leaves
• 1 cup parmigiano-reggiano cheese, freshly grated
• fresh ground pepper, to taste
• salt, to taste

Directions:

1. 1
   Bring a large pot of water to a boil, and salt it. Cook the pasta until it is tender but just short of the point at which you want to eat it.
2. 2
   Meanwhile, place butter and olive oil in a saucepan large enough to hold the cooked pasta; turn the heat to medium and add the sage. Cook until the butter and oil begin to brown and the sage shrivels.Turn heat down to low.
3. 3
   When pasta is almost done, scoop out a cupful of the cooking water and set aside. Drain the pasta, immediately add it to the sage mixture, and raise the heat to medium.
4. 4
   Add 1/2 cup of the reserved water, and stir. Cook about 30 seconds or until some of the water is absorbed and the pasta is perfectly done.
5. 5
   Stir in the cheese until the sauce becomes creamy. Thin it with a little water if necessary.
6. 6
   Season liberally with pepper, and salt to taste.