6 Tablespoons salted Butter
1 Tablespoon Red Pepper Flakes (optional)
4 Sage Leaves, thinly sliced
½ Cup Shaved and/or Grated Parmesan Cheese
Melt butter in a large skillet over high heat. Cook, stirring, until the butter develops brown flecks and smells nutty. Watch closely to keep the butter solids from burning. Scoop pasta with slotted spoon into butter and toss until some of the brown butter flecks stick to pasta. Add sage and toss again. Remove from heat and add half of the cheese. Serve and top with remaining cheese and red pepper flakes if desired.