I’ve called this a sauce, but it isn’t really. More of a coating. But it give a lot of flavour for a little sauce!
I have seen chefy types melt butter in a pan and fry sage leaves in it. But this is how I do it.
1 tsp dried sage per person
1 tsp salted butter per person
Melt the butter in to the hot pasta as soon as it has drained. Crumble the sage over the pasta and mix in well. Tuck in.