This simple and sumptuous pasta sauce is so easy and so wonderful, you will find yourself making excuses to have pasta again and again.

The transformation of sweet butter to rich and nutty brown butter is the key to this recipe. It is a simple and fast process, which can add depth and new dimensions to a variety of recipes—shortbread cookies, roasted squash and vegetables, and soups to name a few. The sage is earthy and the lemon zest/juice add a bit of acidic brightness that complements the buttery richness of this sauce.

Earthy, salty, and sweet ingredients balance the slightly smokey flavor of light buckwheat soba noodles. The flavors are enhanced with the final sprinkle of Nanami Togarashi chili pepper or your favorite chili oil.

Zucchini and beets make a fresh vegetable version of pasta that is light and versatile. These two recipes can’t be beat!

You will want to make this dish over and over again. The caramelized onions coat the pasta with sweet goodness spiced up with black pepper and parmigiano-reggiano cheese. It is so good.