Sage Butter Sauce
Sage Butter Sauce, or 'burro e salvia', is a classic Italian pasta sauce made by gently browning fresh sage leaves in butter until fragrant and nutty. It's a simple, elegant preparation from Northern Italy, traditionally tossed with potato gnocchi or filled pastas like tortellini. The sauce relies on just a few high-quality ingredients: butter, fresh sage, and often a touch of Parmigiano-Reggiano.
🍳 View the full Sage Butter Sauce recipe →
🍽️ Nutrition at a glance
This sauce is high in fat, primarily from the butter, which also provides vitamins A and K2. A typical serving adds roughly 100-150 calories, making it a rich, calorie-dense accompaniment rather than a significant source of protein or carbohydrates.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 0.5 g |
| Carbs | 1 g |
| Fat | 20 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 120 mg |
| Vitamin A | 15% DV (as retinol) |
| Vitamin K | 40% DV |
| Vitamin E | 10% DV |
| Saturated Fat | 12 g |
| Cholesterol | 50 mg |
| Calcium | 2% DV |
| Iron | 2% DV |
| Manganese | 4% DV |
Per 1/4 cup (60 g) · estimated, varies by recipe
💡 What's interesting
The technique of browning butter (beurre noisette) is a cornerstone of French cuisine, but its marriage with sage in this dish is quintessentially Italian, showcasing a beautiful cross-cultural culinary synergy. Nutritionally, the sage adds not just flavor but also antioxidants and compounds that may aid in digestion.
