Boil the rigatoni in salted water for 8-9 minutes or until al dente.
While the pasta is cooking, add the butter to a small saucepan with the sage, melt the butter and let it simmer for 5 minutes without browning, add black pepper and a pinch of salt.
Drain the rigatoni, place back in saucepan, and mix the butter sauce with the rigatoni, season to taste with salt and pepper. Serve right away with parmesan.
TIPS
You need to ensure you give your sage time to infuse its flavour into the butter sauce, best done if the butter gently simmers without browning.
Make sure the pasta is boiling hot when you toss the butter sauce into it, so the sauce stays creamy when serving.
