I love using pumpkin puree for both sweet and savory applications. This pasta dish came to fruition when I decided I needed to try something new with my leftover pumpkin.
The pumpkin sauce is packed with so much flavor. Pureed onions and garlic, heavy cream and good-quality parmesan cheese make this a real winner.
Frying the sage not only adds a nice, crispy topper, but also perfumes the butter used in the sauce. Don’t forget the most important topper of all; MORE CHEESE!
- 8oz tagliatelle or fettuccine pasta
- 2T butter
- 12 medium sage leaves
- 1T extra virgin olive oil
- ½ medium onion, chopped
- 1 clove garlic, minced
- 1C pureed pumpkin
- ½ C heavy cream
- ¼ C freshly grated Parmigiano Reggiano, plus more for serving
- Pinch freshly grated nutmeg
- Kosher salt and fresh cracked pepper
- Bring a large pot of salted water to a boil. The water should taste like salt water. Add pasta and cook until al dente, stirring occasionally. Drain, reserving 1 cup of pasta water. Set aside.
- While pasta cooks, melt butter in a large sauté pan over medium heat. Add sage and fry about 3 minutes or until crispy, flipping halfway through. Transfer sage to a paper towel-lined plate, reserving browned butter in pan.
- Add olive oil and onion to pan; season with salt and pepper. Sauté 3-5 minutes or until softened and translucent. Add garlic and sauté for 30-60 seconds. Transfer mixture to a food processor or blender and puree, adding a few tablespoons of reserved pasta water if needed. Return onion mixture to pan. Stir in pumpkin, cream and cheese; season with salt, pepper and nutmeg. Thin with pasta water, as needed. Add pasta to pan, stir to coat in sauce and heat through, 2-3 minutes. Taste and adjust seasoning, if needed. Garnish with fried sage, and serve with grated cheese. Enjoy.