Since we live right next to Italy, our food is naturally influenced by a few Italian flavors. In Italy, food is simple but excellent thanks to the quality of the products, especially pasta, cured ham, and cheese. We very often go to Italy to buy these products.

Last weekend, a friend gave us some fresh sage from his garden, guaranteed 100% organic, so today I am sharing a recipe made with sage. Italians use sage in a number of recipes. Sage has many therapeutic properties, but it is also perfect for flavoring dishes such as omelets, gnocchi, ravioli filling, polenta, tomato sauce, or olive oil.

The recipe I am sharing today does not take much time, and you can enjoy it with any kind of pasta. Today, I chose fresh egg tagliatelle because I think this sauce pairs especially well with that type of pasta.

Ingredients for 2 people

– 250 g tagliatelle

– 400 g milk

– 20 cl heavy cream

– 2 slices crustless sandwich bread (whole wheat for me)

– 1 garlic clove

– 40 g Parmesan (today I used a pecorino-Parmesan mix)

– Fresh sage (amount to taste)

– Salt and pepper

Method

Heat the milk. Meanwhile, mince the garlic clove and cut the sandwich bread into pieces. When the milk starts to boil, lower the heat, then add the minced garlic and the bread pieces. Blend everything to obtain a smooth and creamy mixture.

Put the sauce back on the heat and add the liquid cream and Parmesan. Season with salt — I do not add any because we eat lightly salted food — and pepper. Then add fresh sage if possible, otherwise dried sage. Be careful: sage has a strong flavor, so use it sparingly.

Let the sauce simmer gently. You can also add a few walnut halves if you like, because their flavor goes very well with sage sauce.

Meanwhile, cook the pasta, then add it to the sauce once drained.

Enjoy your meal!