I made a Sage brown butter sauce last night to go on hubby's awesome homemade pasta and while it came out really good, I don't really care for sage!

I rarely use that much butter on ANYTHING but I wanted to highlight the pasta with something decadent that wouldn't overshadow it. Has anyone ever tried brown butter sauce with flat-leaf parsley or some herb other than sage?

I'm thinking we'll make butternut ravioli with leftover thanksgiving squash but don't want to use sage for the sauce.

If I can't be a good example, I'll just have to be a horrible warning. [Linked Image]