A simple pasta sauce seasoned with sage, shallots and lemon juice that pairs perfectly with the Chestnut Tortellini with Shallots and Sage Sauce
- 6 tbsp. unsalted butter
- 1 large shallot, minced
- Pinch kosher salt
- Freshly ground black pepper
- Juice of 2 lemons (cup plus 2 Tbsp.)
- 6 large sage leaves
- Working quickly, in a medium saucepan, melt 5 tablespoons of the butter over medium-high heat. Heat until bubbling, then begin to swirl the pan until the butter is starting to lightly brown and smell nutty, 2–3 minutes. Add the shallot and season with salt and pepper; cook, stirring occasionally, until the smallest bits are just beginning to brown, about 2 minutes. Add the lemon juice, sage, and the remaining butter and cook, stirring to incorporate the butter, just until melted.