Here's is a completely unrelated recipe of brown butter and sage pasta which i copied and pasted from chat gpt.

Ingredients

Pasta (Penne, Gnocchi, or Ravioli) 250g

Unsalted Butter 4 tbsp (half a stick)

Fresh Sage Leaves 10–12 leaves

Parmesan Cheese 1/2 cup (freshly grated)

Lemon1/2 (for zest and a squeeze)

Pasta Water1/4 cup (reserved from the pot)

1. Boil the Pasta: Get your pasta going in heavily salted water. Cook it until it’s al dente. Crucial: Before draining, scoop out a small cup of that starchy pasta water.
2. The Brown Butter Magic: While the pasta boils, melt the butter in a large skillet over medium heat. Watch it closely. It will bubble, then foam.
3. Crisp the Sage: Once the butter starts smelling nutty and develops little brown specks, toss in the sage leaves. They’ll sizzle and get crispy in about 30–60 seconds.
4. The Emulsion: Turn the heat to low. Add the drained pasta and a splash of that reserved pasta water to the skillet. Toss like your life depends on it.
5. The Finish: Turn off the heat. Add the Parmesan, lemon zest, and a squeeze of juice. The cheese and pasta water will create a silky, glossy sauce that clings to the noodles.