Cook pasta according to package directions and drain.
Melt butter in a large skillet over medium-low heat. Add sage leaves and cook, stirring constantly until butter turns a deep amber color (do not burn). Remove sage leaves and set them aside on a paper towel.
Add pasta to the brown butter and stir to coat. Stir in Parmesan cheese. (Add a tablespoon or two of water or chicken broth if the pasta seems dry.)
Place in a serving dish. Crumble fried sage leaves over the top, reserving a couple whole leaves for garnish. Serve with additional grated Parmesan available for adding to individual portions.