1-First, bring a large pot of salted water to a boil and cook the 8 ounces of medium shells pasta according to package directions until al dente. While that’s bubbling away, let’s move to the fun part the browning of the butter! Have you ever watched butter transform into something golden and nutty? It’s like kitchen alchemy.

2-While the pasta cooks, melt the 6 tablespoons of unsalted butter in a large skillet over medium-low heat. Cook it, swirling occasionally, until the butter turns golden brown and forms browned bits on the bottom of the pan that’s the key to that incredible brown butter sauce flavor. Carefully add the 15 fresh sage leaves to the browned butter and cook for 1 to 2 minutes until they become crispy, adding that perfect herbal note.

3-Stir in the 6 chopped garlic cloves and the ½ teaspoon of crushed red pepper flakes, cooking for 30 seconds while stirring constantly to release their fragrant aroma.

4-Add the drained pasta to the skillet with the brown butter sauce and toss well until the pasta is thoroughly coated those medium shells will hold onto every bit of goodness!

5-Remove the skillet from the heat and stir in several tablespoons of finely grated parmesan cheese for that creamy, cheesy finish.

6-Taste the pasta and adjust seasoning with kosher salt and black pepper as needed to make it just right for your palate.

7-Serve immediately, topped with additional grated parmesan cheese, and enjoy the spicy kick from the red pepper flakes.