Sage Cream Sauce

Prep Time
Cook Time
Ready In

Recipe: #7002

November 22, 2012

Categories: Sauce, No Eggs,

"I served this cream sauce with gnocchi I just tossed the gnocci in after the sauce was done cooking, I think it would be wonderful with other pasta to "

Original is 6 servings


  • Serving Size: 1 (70.3 g)
  • Calories 233.9
  • Total Fat - 22.7 g
  • Saturated Fat - 11.3 g
  • Cholesterol - 46.4 mg
  • Sodium - 261.9 mg
  • Total Carbohydrate - 1.9 g
  • Dietary Fiber - 0.3 g
  • Sugars - 0.2 g
  • Protein - 5.5 g
  • Calcium - 168.9 mg
  • Iron - 0.4 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Melt 1 tablespoon of butter in a large skillet over medium heat. Add the sage and garlic. Saute about 1 minute. Add wine and simmer until reduced by half.

Step 2

Add heavy cream and heat until a light simmer. Add remaining 3 tablespoons of butter 1 tablespoon at time in the cream sauce, whisking until the butter has melted.

Step 3

Add Parmesan cheese and nutmeg. Stir over very low heat until sauce thickens, about 1-2 minutes. Season with salt and pepper. Serve immediately.


No special items needed.

4 Reviews


This was easy, quick, and yummy...I used some bleu cheese & added walnuts. My husband had seconds. Excellent


review by:
(30 Apr 2022)


Even with few ingredients this sauce was rich, creamy with just the right amount of sage and slight hint of garlic. I thought it was downright fabulous! I made this as written and in no time at it was on the table ready to serve. I served it over mushroom and ricotta ravioli. This is one great creamy pasta sauce that would pair well with any type of pasta. I will be making this again for sure!


review by:
(6 Sep 2021)

Jenn Morris

Best cream sauce I've ever had. Super easy to make...almost fool-proof.


review by:
(30 Jul 2021)


This is sinfully delicious. Great over some herb pappardelle pasta as a side for a pork tenderloin. Only thing I might change next time is to increase the sage, but that is because mine wasn't very strong.


review by:
(14 Oct 2013)

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