Spaghetti with Onion Sage Sauce

A great pasta dish for any occasion:

Peel the onions and chop them not too small. Rinse the sage leaves, dab dry and cut into tender strips.

Heat the butter in a wide frying pan and sauté the onion cubes in it at medium temperature for about 5 minutes, stirring until soft. Then brown slightly at high temperature.

Extinguish with white wine or clear soup and simmer uncovered on low heat for about 5 minutes until half of the liquid has evaporated. Blend the contents of the pan with a blender and pour into a small saucepan.

Pour the whipping cream into the onion mixture and let it bubble up. Sprinkle in half of the sage leaves, season with salt and pepper. Let the sauce simmer for about 5 minutes at low temperature. Taste and season, if necessary.

Cook the spaghetti in enough boiling salted water until “al dente”, drain and drain well in a sieve.

Mix the spaghetti with the onion sauce in a heated baking dish, sprinkle with the remaining sage leaves and serve on the spot.

Delicious with fresh sage, but also with other fresh herbs.

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