A delightful pasta dish featuring the aromatic flavors of sage and the richness of butter, topped with parmesan cheese.
Cook the pasta in a large pot of boiling salted water until al dente. Drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
In the same pot, melt the butter over medium heat. Add the chopped onion and sage leaves, and cook until the onion is soft and the sage is fragrant.
Stir frequently to prevent the butter from burning and to evenly cook the onion.
Season the sauce with salt and black pepper to taste. Toss the cooked pasta into the sauce, ensuring it is evenly coated.
Add a splash of reserved pasta water if the sauce seems too thick.
Serve the pasta in bowls and sprinkle generously with grated parmesan cheese.
For a touch of freshness, garnish with a few whole sage leaves.
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