Description
A rich and velvety pasta dish featuring pumpkin puree, brown butter, and crisp sage leaves for a sophisticated autumn meal.
Ingredients
Scale
- 12 oz Rigatoni or Penne pasta
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 4 tbsp unsalted butter
- 10–12 fresh sage leaves
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 tsp ground nutmeg
- Salt and black pepper to taste
- 1 tsp lemon juice
Instructions
- Boil a large pot of salted water and cook pasta until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet, melt butter over medium heat. Add sage leaves and fry until crisp (about 2 minutes). Remove leaves and set aside.
- Add minced garlic to the butter and sauté for 1 minute until fragrant.
- Stir in pumpkin puree and whisk until smooth and combined with the butter.
- Pour in heavy cream and stir over low heat until the sauce is thickened and glossy.
- Add cooked pasta and parmesan cheese to the skillet. Toss well, adding reserved pasta water a tablespoon at a time until the sauce clings to the pasta.
- Stir in nutmeg and lemon juice. Garnish with fried sage leaves and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired