Browned Butter And Sage Pasta With Heirloom Tomatoes

• 5 tablespoons unsalted butter
• 2 shallots, diced
• 1/4-1/3 cups fresh sage, chopped
• 1/2 teaspoon red pepper flakes
• 1 1/2 cups cherry tomatoes, diced
• spaghetti, linguini or cappellini, for two
• salt and pepper, to taste
• 2 tablespoons crumbled goat cheese

1. Bring a salted pot of water to a boil. Add pasta when boiling and cook according to pasta type and instructions.
2. Melt 3 tbsps of the butter in a large saucepan and add sage, shallots and red pepper flakes, cooking over low heat until sage is slightly browned and turning crispy - 5 to 10 minutes.
3. When the pasta is halfway done, add the remaining 2 tbsps of butter and the chopped tomatoes to the sauce. You don't want them to overcook, but they should soften a bit. Note: Add a little more butter or some of the pasta water if you need more liquid.
4. Season with salt and pepper. Turn off the heat and mix in the goat cheese.
5. Drain the pasta and add it to the sauce, tossing until coated.
6. Serve and enjoy!

unsalted butter, shallots, fresh sage, red pepper, cherry tomatoes, cappellini, salt, goat cheese

Taken from food52.com/recipes/14003-browned-butter-and-sage-pasta-with-heirloom-tomatoes (may not work)