Browned Butter Sauce

More Rachael Ray saves the day!

6 Tbsp butter
1/2 tsp salt
1 tsp fresh sage (I used a pinch of dried)
2 Tbsp heavy cream
1/2 grated parmeggiano reggiano cheese
1 cup ricotta cheese (variation)

In a small saucepan melt 6 tablespoons butter and 1/2 teaspoon salt over medium-low heat. Add 1 teaspoon chopped fresh sage and cook, stirring often, until the butter begins to brown, about 5 minutes. Stir in 2 tablespoons heavy cream and remove from the heat. Add 1/2 cup grated parmeggiano reggiano cheese when tossing with pasta.

Variation 1: Stir in one cup ricotta with the cream; season with 2 teaspoons pepper.