What is it about fall that makes me crave sage? In truth, it’s still 80 degrees in Chicago, but my eyes fell upon some sage growing in the backyard, planted but neglected by our downstairs neighbors. I took a whiff, thought of Thanksgiving, and then surreptitiously swiped a few leaves. Then I made this dish. This is so simple as to barely be considered a recipe, but the simple things are often best and sometimes, The People need encouragement to eat (and live) simply.
Another mystery is why things with sage, especially with sharp cheese, taste so good with naturally sweet vegetables. This would be really good with some roasted butternut squash tossed along with it or on the side. I ate it with some simple roasted beets, also delicious.
I may actually be ready for fall.
About 1/2 lb. Ziti (or other pasta)
About 2 Tablespoons butter, pref. unsalted
Several leaves of sage, thinly sliced (maybe about 2 Tablespoons chopped)
About 1/2 cup good parmesan or pecorino romano, finely grated
1 clove garlic, minced
Bring pot of water for pasta to a boil, then cook pasta ’till done.
Meanwhile, assemble the very few other ingredients: chop garlic, thinly slice the sage leaves, get out the butter, grate the cheese.
When pasta is cooked, drain into a colander. Put some heat back on under the pot, and melt the butter. Add the garlic until warmed through, then the sage. It’s ok if it all sizzles a little. Add pasta back into pot, mix to coat. Add a bit more butter if needed.
Add cheese to pasta, tossing it all up as you go.
Season with salt & ground pepper to taste (my taste says generously).

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