1. Cook 20 sage leaves in about 3 tablespoons butter (you can add one tablespoon of olive oil if you like -- it might help you not to burn the butter!) until the leaves crisp up a little.
2. Cook 6 oz. pasta (something small, not spaghetti: bow ties, ziti, small rigatoni). Save 1/2 cup of the pasta water aside.
3. Put the drained pasta into the pan with the cooked butter, oil and sage. Then add the 1/2 cup water that you saved; get the mixture bubbling. Then add one cup of grated parmesan to the mix and stir a lot until the mixture becomes a sauce.
4. Turn onto plates and serve with fresh black pepper over the top.
We had this with salad and toasted baguette. Really delicious... but then, with all that butter and cheese, how could it not be?
And what was I doing while he was cooking? I was working on a painting ... here is a detail: