Penne with sage

Stephania Mitsides


Preparation Time:

5 min

Cooking Time:

10 min


5 servings

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Made with

Bouillon for Pasta


  • 1 pack Mitsides Penne (500g)
  • 2 cubes Mitsides Bouillon for pasta
  • 20g sage leaves, whole or cut in thin strips
  • 1 Tablespoon butter
  • 1 Tablespoon olive oil
  • 1 teaspoon Mitsides Vegetable powder
  • 2 Tablespoon red peppercorns, crushed
  • ¼ cup fresh cream
  • 1 cup Pecorino cheese, grated
  • Salt and pepper


In a saucepan with plenty of boiling water add the bouillon cubes. When dissolved add the pasta and cook following pack instructions. When ready, reserve 1 cup of the pasta water and drain the pasta.
Meanwhile, in a large frying skillet, melt the butter together with the olive oil. Add the sage, vegetable powder and red peppercorns until fragrant. Add the drained pasta and ½ cup of the reserved pasta water. Add the fresh cream, pecorino cheese, salt and pepper. Stir well. If needed, add a bit more pasta water. Serve with more grated pecorino.

* For a milder taste, do not chop the sage, just add leaves to the butter.

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