Tortellini with Garlic Sage Butter Sauce

• 6 tablespoons butter
• 6 cloves garlic, smashed
• 1/2 teaspoon ground sage
• 1 teaspoon salt
• 1/8 teaspoon fresh-ground black pepper
• 1 pound fresh or frozen meat-filled tortellini
• 2 tablespoons chopped flat-leaf parsley

1. In a medium frying pan, melt the butter over low heat.
2. Add the garlic and cook, stirring occasionally and mashing the garlic with the back of a wooden spoon, until it is soft and golden, 10 to 12 minutes.
3. Stir in the sage, salt, and pepper.
4. In a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh and 12 minutes for frozen.
5. Drain the pasta and return to the pot.
6. Add the butter and parsley and toss over low heat until the pasta is thoroughly coated with the butter, about 1 minute.

butter, garlic, ground sage, salt, freshground black pepper, tortellini, flatleaf

Taken from www.foodandwine.com/recipes/tortellini-garlic-sage-butter-sauce (may not work)