Ziti with Butter, Sage, and Parmigiano-Reggiano

• Salt and freshly ground black pepper
• 1 pound ziti, penne, or other cut pasta
• 2 tablespoons butter
• 30 fresh sage leaves
• About 1 cup freshly grated Parmigiano-Reggiano cheese

1. Bring a large pot of water to a boil and salt it.
2. Cook the pasta until it is tender but a little short of the point at which you want to eat it.
3. Meanwhile, put the butter in a skillet or saucepan large enough to hold the cooked pasta; turn the heat to medium and add the sage.
4. Cook until the butter turns nut-brown and the sage shrivels, then turn the heat down to a minimum.
5. When the pasta is just about done, scoop out a cupful of the cooking water.
6. Drain the pasta, immediately add it to the butter-sage mixture, and raise the heat to medium.
7. Add 1/2 cup of the water and stir; the mixture will be loose and a little soupy.
8. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
9. Stir in the cheese; the sauce will become creamy.
10. Thin it with a little more water if necessary, season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.
11. Try fresh parsley, thyme, chervil, or other green herbs in place of sage.
12. Cook 1/4 to 1/2 cup minced shallot or onion in the butter, just until translucent.
13. Toast 1/2 cup bread crumbs or chopped nuts in the butter, just until lightly browned.
14. Substitute extra virgin olive oil for some or all of the butter.
15. The result will be good if not as creamy.

salt, penne, butter, sage, cheese

Taken from www.epicurious.com/recipes/food/views/ziti-with-butter-sage-and-parmigiano-reggiano-386777 (may not work)