A shelf of one butter makes for a kitchen test: use it brown and fragrant to carry just a whisper of sage over warm noodles. Kerrygold's richness shines when it's the star, cooked until the milk solids turn nutty and golden.

Serves 2. 20 minutes, 15 at the stove.

About 790 calories a serving, 29 g protein, 87 g carbohydrate, 36 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

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1. Bring a large pot of salted water to a rolling boil. Salt the water generously so it tastes like seawater, then add 8 ounces of egg noodles or ribbon pasta and stir to separate. Cook until tender but still with a slight bite, about 8 minutes; drain and set aside.10 min
2. While the pasta cooks, slice 2 cloves of garlic thin and set them near the stove. Place 4 tablespoons of the Kerrygold butter in a small skillet over medium heat and watch it melt, tilting the pan as the milk solids begin to separate and brown on the bottom, about 4 minutes total.4 min
3. When the butter smells toasty and deep golden (you should see amber-brown flecks at the bottom of the pan), add the sliced garlic and 1/2 teaspoon of dried sage, stirring for just 20 seconds until fragrant. Pour this brown butter sauce over the drained noodles, toss to coat, and season with salt and a grind of pepper to taste.1 min

Note Swap fresh sage leaves torn in at the end if you have them. Leftovers will hold two days covered in the refrigerator; reheat gently in a skillet with a splash of water. Serve with nothing more than a green salad dressed in oil and vinegar, or a cup of broth on the side to drink.