Orecchiette with Brown Butter, Walnuts and Sage

"Deliciously toasted brown butter with little bits of chopped walnuts and fried sage. Served with orecchiette, one of my favorite pasta shapes because of the tiny little indentations that are capable to catch so much sauce. There is something eternally satisfying and soothing about buttered pasta. We toss the warm orecchiette with nutty brown butter and golden toasted walnuts for an ultra-comforting meal that comes together in just minutes. We jazz it up with sage, garlic and chili flakes for a comforting dish that’s fancy enough for when friends pop over. And if you think that brown butter sauce is hard to make, it’s not, it’s absolutely fuzz-free. We cook it down over low heat until the milk solids in the butter caramelize into a nutty sweetness and create a sediment at the bottom of the pan, which in turn coats the pasta as tiny, nutty brown freckles that are seriously delicious. We add some olive oil and a splash of pasta cooking water, this way we use less butter."