Browned Butter and Sage Pasta with Garden Fresh Tomatoes

Ingredients:

• 5 tablespoons unsalted butter
• 1 large shallot, diced
• 1/4-1/3 cups fresh sage, chopped
• 1/2 teaspoon red pepper flakes
• 2 cups cherry tomatoes
• 8 oz spaghetti, linguini or cappellini
• salt and pepper, to taste
• 3 tablespoons crumbled goat cheese

Directions:

1. Bring a large pot of water to a boil. Salt the water generously. Add pasta and cook according to package instructions.
2. Melt 3 tbsps of the butter in a large saucepan and add sage, shallots and red pepper flakes, cooking over low heat until sage is slightly browned and turning crispy – 5 to 10 minutes.
3. When the pasta is halfway done, add the remaining 2 tbsps of butter and the tomatoes to the sauce. You don’t want them to overcook, but they should soften a bit. Note: Add some of the pasta water if you need more liquid.
4. Season with salt and pepper. Turn off the heat and mix in the goat cheese.
5. Drain the pasta and add it to the sauce, tossing until coated.
6. Serve and enjoy!

*I had Italian meatballs leftover in my fridge that I halved and added to the dish!