ROASTED SWEDE, BROWN BUTTER & SAGE BUCATINI
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 servings
Ingredients
- 1/2 a large swede peeled & cubed
- olive oil
- 125 g bucatini
- 75 g salted butter cubed
- 4 garlic cloves thinly sliced
- large handful sage leaves only
- 30 g parmesan or any other hard cheese, grated finely
- 125 g mozzarella drained
- salt & freshly ground black pepper
Instructions
-
Preheat the oven to 160°c (fan assisted)/350°f/gas 4.
-
Combine the swede, a good glug of olive oil and a pinch of salt and black pepper on a baking tray. Use your hands to give everything a good mix, then roast for 30-35 minutes, turning them halfway through, until the swede is tender and deeply golden around the edges
-
Next, cook the bucatini in well-salted water, until al dente.
-
Meanwhile, melt the butter in a large frying pan over a low-medium heat. Let it bubble and crackle, swirling the pan occasionally, until the butter is covered with a layer of foam and the underneath has turned a golden brown. This will take 3–4 minutes. At this point, add the garlic, sage and roasted swede and continue to cook for a further 2–3 minutes, still swirling occasionally, until the butter has darkened to a nutty brown colour and the garlic has softened. You don’t want it to get too dark, so just keep an eye on it. Also, it will spit, so be careful.
-
Lift the bucatini from its pan and into the butter with a pair of tongs, bringing some of the pasta water along with it. Add the parmesan, then stir well to combine, adding a dash, or two, of pasta water to loosen the sauce, if needed. We are looking for a glossy silky sauce that easily coats the pasta. Taste and add a pinch of salt, if you think it needs it.
-
Swirl the pasta onto a plate and finish by tearing the mozzarella and a grinding over good crack of black pepper.
Leave a Reply