Pumpkin Sage Pasta
This pumpkin sage pasta recipe leans on canned pumpkin puree and a nutty brown butter sauce, creating a savory fall-inspired dish where the sauce clings to the noodles in a matte, custard-thick layer.
Equipment
- Large stockpot - For boiling the pasta
- Stainless steel skillet or sauté pan - For the brown butter and sauce
- Colander - For draining the pasta
- Wooden spoon - For stirring the sauce
- Tongs - For tossing the pasta into the sauce
Ingredients
- 12 oz rigatoni or penne pasta - 340g; ridged shape holds sauce well
- 1 cup canned pumpkin puree - 240g; not pumpkin pie filling
- 6 tablespoons unsalted butter - 85g
- 15 leaves fresh sage leaves - 15 to 20 leaves; roughly one small bunch
- 3 cloves garlic - minced
- 1/2 cup grated parmesan cheese - 50g; plus more for serving
- 1/2 cup reserved pasta water - 120ml; starchy water saved before draining
- 1/4 teaspoon ground nutmeg
- salt and black pepper - to taste
- 1/4 cup heavy cream - 60ml; optional, for an extra-silky sauce
- 1/4 cup toasted pine nuts or pepitas - 35g; optional garnish
Instructions
- Bring a large stockpot of generously salted water to a rolling boil. Add the rigatoni or penne and cook according to package directions until al dente.
- Reserve 1/2 cup (120ml) of the starchy pasta water before draining. Drain the pasta in a colander and set aside.
- Melt the butter in a large skillet over medium heat. Once the foam begins to subside, add the sage leaves and cook for 2 to 3 minutes, swirling often, until the butter turns golden brown and the sage crisps.
- Use a slotted spoon to remove the sage leaves to a paper towel-lined plate, leaving the browned butter in the pan.
- Reduce the heat to medium-low and add the minced garlic to the browned butter. Cook for 30 seconds, stirring constantly, until fragrant but not browned.
- Whisk in the canned pumpkin puree until smooth. Add the reserved pasta water, nutmeg, salt, and pepper, whisking until the sauce is uniform.
- If using heavy cream, stir it in now and simmer for 1 to 2 minutes until the sauce thickens slightly.
- Add the drained pasta directly to the skillet with the sauce. Toss with tongs until every piece is coated.
- Stir in the grated parmesan cheese and toss again until melted and glossy. Taste and adjust salt, pepper, or nutmeg as needed.
- Divide the pasta among four bowls. Top each bowl with the crispy sage leaves and toasted pine nuts or pepitas, if using. Finish with an extra grating of parmesan cheese.
Notes
- Use plain pumpkin puree, not pie filling. Pie filling already contains sugar and spices that throw off the savory balance of this sauce.
- Don't skip the pasta water. The starch in it helps the sauce bind to the pasta instead of sliding off.
- Watch the butter closely. Browned butter can go from golden to burnt in under thirty seconds once the color starts turning.
- Grate cheese fresh. Pre-shredded parmesan contains anti-caking agents that keep it from melting smoothly into the sauce.
- Add cream for richness, not necessity. The sauce works without it, but cream rounds out the sharper edges of the pumpkin.
- Salt in stages. Add a little salt to the pasta water, a little to the sauce, and taste again at the end before adding more.
- Keep an extra splash of reserved pasta water on the counter even after draining, because this sauce tightens up fast once it sits for a few minutes off the heat.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of milk or reserved pasta water to loosen the sauce.
- The sauce freezes well on its own for up to 2 months, though freezing the pasta already mixed in can make the noodles mushy once thawed.
- For a vegan version, swap the butter for a plant-based alternative, use full-fat coconut cream instead of heavy cream, and use nutritional yeast in place of parmesan.
Nutrition
Serving: 1BowlCalories: 420kcalCarbohydrates: 52gProtein: 13gFat: 18gSaturated Fat: 10gSodium: 380mgFiber: 4gSugar: 4g
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