Melt 1/2 of the butter In a skillet until it begins to sizzle and turn brown. In another pot, fill with water, salt and olive oil and bring to a boil to cook the pasta.
Add the sage and stir that into the butter.
Chop up the mushrooms (I'm using crimini mushrooms) and add to the butter- sage mixture.
Sauté the mushrooms until tender and cooked.
Take about half a ladle of the water the pasta is cooking in and add to the skillet.
Stir well and bring to a boil.
Add salt to taste.
Add the other tablespoon of butter.
Stir in 1/4 cup of grated Parmesan cheese.
Cook over low heat until the sauce thickens.
Add the cooked pasta to the sauce. . .
. . .and mix well until all the pasta is covered with the sauce.
Garnish with fresh or dry parsley.
That's it! We're done! A tasty pasta sauce that's ready in minutes! Enjoy!