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Cranberry Pinenut Butter Sauce

6 ounces

chicken or vegetable broth

1.5 tsp.

balsamic vinegar

3 ounces

sweet butter (unsalted)


sage leaves

1 tsp.

toasted pinenuts

2 tsp.

dried cranberries


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.


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