Sage Pasta

Pasta alla salvia

Ingredients

  • 16 oz. Pasta Lensi Rigatoni
  • 4 Tbsp. butter
  • 1/2 cup all-purpose flour
  • Salt and black pepper, to taste
  • 1/2 lb veal scallops, cut into 3-inch pieces
  • 1/2 cup dry white wine
  • 1/3 cup chopped shallots
  • 1/3 cup milk
  • 1/3 cup heavy whipping cream
  • 2/3 cup chicken broth
  • 3 Tbsp. fresh sage leaves, chopped
  • 1/4 cup shredded Parmesan cheese
  • 2 Tbsp. minced fresh parsley

Wine Pairing: Valpolicella (Veneto Region)

Recipe Serves: 4-5

Pasta Lensi's Rigatoni

Directions

Cook pasta according to directions. Drain.

Melt butter in large skillet. Season flour with salt and pepper. Coat veal with seasoned flour and arrange in skillet. Cook until brown on both sides. Remove from skillet with slotted spoon.

Add wine to pan to deglaze. Add shallots and cook for 1 to 2 minutes. Stir in milk, cream, broth and sage. Bring to a boil; reduce to simmer and cook for 3 to 5 minutes. Add veal to sauce and toss with pasta. Sprinkle with Parmesan cheese and parsley. Mangiare bene.


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