Nothing says November quite like crisp air, golden leaves… and hot casarecce noods swirling through a brown butter sage sauce. Our monthly box subscribers can take this fall pasta staple to the next level with Republic of Vermont’s Maple Dust, which adds a warm, amber sweetness to each bite. When you top it all off with chili-spiced walnuts, the slow-building heat will bring you perfectly in tune with the season’s wild spirit.
After dinner, box subscribers can keep the sparks alive with the Faiza Naturals White Sage + Cinnamon Smudge Stick. Burning white sage clears the air of negative energy, cinnamon warms the senses, and together they turn your night into a little ritual of connection and positive manifestations. Light it, then savor the aroma... and each other.
What You’ll Need to Set the Mood
- For the pasta and sauce:
- 1lb of Please Send Noods Casarecce
- 4 Tbsp kosher salt, for the pasta water
- 1 cup (2 sticks) unsalted butter
- 12–15 fresh sage leaves
- 3 Tbsp Republic of Vermont Maple Dust
- ½ cup finely grated Parmigiano Reggiano, plus more for serving
- For the optional topping:
- 1 cup walnuts, coarsely chopped
- 2 Tbsp butter
- 1Tbsp crushed red chili flakes
- A pinch of salt, to taste
- 6–8 fresh sage leaves, thinly sliced
- For the rest of the night:
- Date Night Surprise: Faiza Naturals White Sage + Cinnamon Smudge Stick
- Musical Mood-Setter: Our Al Dente-Approved Playlist
Let’s Get Saucy: Step-by-Step
1. Get Toasty
Melt 2 Tbsp butter over medium-high heat and toast the walnuts with chili flakes and salt for 3-4 minutes until golden. Stir in the sliced sage leaves at the last minute, then set aside.
🔥 Hot Tip: Skip the Nuts, Keep the Fun
Pumpkin seeds, sunflower seeds, or crispy chickpeas make excellent stand-ins for walnuts— because we like a little crunch no matter what.
2. Get Steamy
Bring a big pot of salted water to a boil, queue up our playlist timer, and cook the casarecce until it has a perfect al dente bite (about 8-10 minutes). Make sure to reserve a cup of pasta water before draining.
3. Melt, Swirl, Repeat
Drop 2 sticks of butter in a clean pan over medium heat. Once the butter is melted and sizzling, add in the sage leaves and Maple Dust. Keep stirring and swirling the pan until the sauce browns evenly and foam forms on top (about 4 minutes).
🔥 Hot Tip: Foam is the New Foreplay
Everything will be bubbling and cackling as you swirl the pan, but once foamy bubbles and little brown speckles appear on top, you know your brown butter sage sauce is ready for the next step.
4. Turn it Down
Remove the sauce pan from heat, then slide in the drained casarecce and gradually toss in the grated cheese and reserved pasta water until it’s all silky and coated.
🔥 Hot Tip: Cheese Me Slowly
Add the cheese a little at a time with a splash of pasta water — let it melt and mingle slowly until your brown butter sauce transforms into a creamy love affair with every noodle.
5. Spicy on Top
Plate it up with a sprinkle (or two) of the chili-spiced nuts and more grated cheese.
6. Let it Burn
When dinner’s done, light your White Sage + Cinnamon Smudge Stick to savor the aroma… and each other.
Want More Where That Came From?
If this recipe got you all hot and saucy, don’t stop now — join Please Send Noods to get more cheeky recipes, premium small-batch pasta, and other flirty extras delivered right to your door every month.