1. Reduce broth by 1/2 to about 3 ounces.
2. Add balsamic vinegar and sage leaves, bring back to simmer.
3. Swirl in butter until butter is absorbed.
4. Add hot cooked pasta and simmer 1 minute. Serve at once. Garnish pasta with toasted pinenuts and dried cranberries.

Add Parmesan, fresh milled pepper and salt to taste.