Place a large pot with water on high heat and bring to the boil. Add a pinch of salt and farfalle pasta to the boiling water and cook until ‘al dente’ – refer to the cooking time specified in pasta packet instructions. Drain the pasta, reserving 2 tablespoons (40ml) of the pasta cooking liquid.
Melt the butter in a small saucepan over medium heat. Add the sage and cook until crisp. Return the drained pasta to the saucepan with butter and the reserved pasta cooking liquid. Toss to combine for 1 minute at medium heat.
Top with Parmigiano Reggiano. Serve immediately – Buon appetito.
400g penne pasta|150g unsalted butter|2 tablespoons sage, finely chopped|Parmigiano Reggiano, finely grated to serve|Sea salt, freshly ground black pepper