Tortellini Burro e Salvia

Just a few simple ingredients is all it takes.

While cooking tortellini in salted water, melt butter in a heavy saucepan. When melted, add a handful of sage leaves and cook gently infusing the butter with the sage. Drain tortellini reserving some of the cooking water. Toss tortellini in sage butter, add a few drops of the tortellini cooking water and toss until perfectly reduced and emulsified. When the tortellini are well-coated, turn off the fire and add a generous amount of freshly-grated Parmesan and a few grinds of black pepper. Serve in warmed bowls.