Cut the butter into small pieces and place in a medium sized frying pan over medium heat. Swirl the pan occasionally to allow the butter to cook evenly.
Continue to cook until the butter turns a toasty brown color, about 8 minutes.
Add the sage leaves to the pan and cook until they are crispy, just a few seconds.
Immediately transfer the sauce to a bowl and season with salt and pepper.
Use the sage butter sauce on pasta, ravioli, tortellini, and gnocchi. It's also great on risotto.
Notes
Butter: You can use salted butter. Omit the salt from the recipe.Sage: If the sage leaves are damp, pat them dry with a paper towel before using.Storage: Allow the sauce to cool then store in an airtight container in the refrigerator for up to 3 days.Freeze: Or frozen in ice cube trays for up to 2 months. Let frozen cubes come to room temperature before using.