Pasta with parmesan and sage

Is from the pasta dishes simplest that I have tried and also one of the richest. The ingredients are very few but, if they are all of quality, we will obtain an exceptional result.

The important is do not overcook the pasta in the saucepan -we will have to remove it a couple of minutes before it is done- so that it finishes cooking in the pan, with the milk and the Parmesan.

Use the type of pasta you have at home: macaroni, propellers ... or rigatoni, which is what you see in the photo, always taking into account the cooking time indicated on the package and those two minutes less.

More information - Parmesan lollipops


Discover other recipes of: Pasta recipes, Cheese Recipes

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  1.   Pepa said

    Hi, about how much sage do you add to the recipe? By the way, are the leaves eaten or thrown away? Thanks..

    1.    ascen jimenez said

      Hello, Pepa!
      I put about 7 or 8 leaves. It has a lot of flavor so it's a matter of taste.
      It is not necessary to eat them. With the flavor they provide, it is enough.
      I hope you like it. A hug!