dileenthompson 
This recipe features nutty brown butter, crispy chickpeas, and fragrant fried sage creating a simple yet sophisticated sauce that clings perfectly to penne. Finished with salty Pecorino, it’s a comforting vegetarian meal that feels gourmet.
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients
- 12 oz (340g) penne pasta
- 5 tablespoons unsalted butter
- 1 (15 oz / 425g) can chickpeas, rinsed, drained, and patted very dry
- 12-15 fresh sage leaves
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt, plus more for pasta water
- 1 cup freshly grated Pecorino Romano cheese, plus more for serving
- ½ cup reserved pasta water
Instructions
- Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the penne and cook until al dente according to package directions. Just before draining, reserve ½ cup of the starchy pasta water. Drain the pasta.
- Brown the Butter & Crisp the Chickpeas: While the pasta cooks, melt the butter in a large skillet over medium heat. Once melted, add the sage leaves and cook for 1-2 minutes, until crisp. Remove the sage with a slotted spoon and set aside on a paper towel.
- Crisp the Chickpeas: Add the well-dried chickpeas to the now sage-infused brown butter. Increase heat to medium-high and cook, stirring occasionally, for 5-7 minutes, until the chickpeas are golden and crispy in spots and the butter has turned a deep nutty brown with a nutty aroma. Stir in the black pepper and kosher salt.
- Combine the Dish: Add the drained penne directly to the skillet with the brown butter and chickpeas. Reduce the heat to low. Add the grated Pecorino Romano and toss vigorously, adding splashes of the reserved pasta water until a smooth, emulsified sauce forms that coats the pasta.
- Serve: Crumble the crispy sage leaves over the top. Divide among bowls and serve immediately with extra grated Pecorino Romano.
Key Flavors & Notes
- Nutty Brown Butter: The foundation of the sauce, providing a deep, toasty, and rich flavor that is irreplaceable.
- Crispy Texture: The crispy chickpeas and fried sage leaves offer a wonderful contrast to the tender pasta.
- Salty, Savory Cheese: Pecorino Romano adds a sharp, salty punch that enhances the brown butter’s nuttiness.
- Pro-Tip: Patting the chickpeas very dry is crucial for getting them crispy instead of steaming in the pan. Watch the butter carefully as it browns; it can go from perfectly nutty to burnt in moments.
- Variation: For a citrusy note, add the zest of one lemon with the cheese. For a bit of freshness, stir in a handful of baby arugula right at the end until it just wilts. A pinch of red pepper flakes can also be added with the chickpeas for a subtle heat.
