from Sunday’s NYT magazine via basketeer Juli Berwald, who adds: I confess I didn’t have any bucatini on
hand, and used penne, which worked fine.
Katie’s note: We ate lots of simple pasta in Italy (for Slow Food Internatl.) with this sage/browned butter sauce. Perfect for these Italian turnips!
Peel and dice 3-4 turnips into about 1/2 inch cubes. Melt 2 Tbs. butter in pan and sauté turnips until they start to turn brown, about 10 minutes. Add 2/3 cup of veggie or chicken broth, some white wine, and 1-2 Tbs. of chopped fresh sage. Cook about 10 more minutes until nearly all the liquid is absorbed. Toss in the cooked pasta. Add a little Parmesean cheese & buon apetito!