1/2 Cup finely-minced onion
10-20 (to taste) Fresh Sage Leaves - julienned
4 Tablespoons Sweet Butter
Juice of 1 Lemon
1/2 Cup Dry White Wine
1 Tablespoon Brandy
2 Anchovies - finely chopped (or 1 Tablespoon of Vietnamese Fish Sauce)*
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Saute onion in butter until onion is softened
Add sage, lemon, wine, brandy and anchovies and continue at a simmer for 5 minutes
Add farfalle which has been cooked it is almost al dente. Finish the pasta in the sauce which will reduce by about half.
Serve with grated pecorino romano cheese.
*You can substitute a half cup of concentrated chicken or veal stock for the anchovies.