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Creamy Pumpkin Pasta With Sage

Creamy Pumpkin Pasta With Sage
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Ingredients

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  • 12 oz Penne or Rigatoni pasta
  • 1 cup Pumpkin puree (unsweetened)
  • 1 cup Heavy cream
  • 2 tablespoons Unsalted butter
  • 10–12 Fresh sage leaves
  • 2 cloves Garlic, minced
  • 1 small Shallot, finely diced
  • 1/2 cup Grated Parmesan cheese
  • 1/4 teaspoon Ground nutmeg
  • Salt and black pepper to taste
  • 1/2 cup Reserved pasta water

Instructions

  1. Step 1: Boil the Pasta
    Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until it is al dente. Before draining, carefully scoop out about half a cup of the starchy pasta water and set it aside. Drain the pasta and keep it warm.
  2. Step 2: Crispy Sage and Aromatics
    In a large skillet over medium heat, melt the butter. Add the fresh sage leaves and fry them for about 1-2 minutes until they become crispy and the butter begins to brown slightly. Remove the sage leaves and set them on a paper towel. In the same skillet, add the shallots and garlic, sautéing until they are translucent and fragrant.
  3. Step 3: Simmer the Pumpkin Sauce
    Stir in the pumpkin puree and heavy cream into the skillet. Whisk the mixture until smooth. Add the ground nutmeg, salt, and black pepper. Let the sauce simmer gently for 3-5 minutes until it thickens slightly and the flavors meld together.
  4. Step 4: Combine and Emulsify
    Add the cooked pasta and the grated Parmesan cheese to the skillet. Toss everything together, adding a splash of the reserved pasta water as needed to create a silky, glossy sauce that coats the pasta perfectly.
  5. Step 5: Garnish and Serve
    Taste the pasta and adjust the seasoning with more salt or pepper if needed. Serve the dish immediately in warm bowls, topped with the reserved crispy sage leaves and an extra sprinkle of Parmesan cheese.

Find it online: https://www.cozinty.com/dinner/creamy-pumpkin-pasta-with-sage/