Description
A rich, velvety pasta dish featuring a savory pumpkin cream sauce, finished with crispy fried sage leaves. This comforting meal captures the essence of autumn and is ready in under 30 minutes.
Ingredients
Scale
- 1 pound Penne or Rigatoni
- 2 tablespoons Salt (for pasta water)
- 1 can (15oz) Plain, unsweetened Pumpkin Puree
- 1 cup Heavy Cream (full fat)
- 1/2 cup Chicken or Vegetable Broth (low sodium)
- 4 cloves Garlic, minced
- 2 tablespoons Butter (unsalted)
- 3/4 cup Parmesan Cheese, freshly grated
- 1 bunch Fresh Sage Leaves (about 30 leaves)
- 1/4 cup Olive Oil (for frying sage)
- Pinch of Salt (for sage)
- 1/2 teaspoon Red Pepper Flakes (optional)
- 1 cup Roasted Butternut Squash, cubed (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Fry sage leaves in batches for 1-2 minutes per side until crisp and dark green. Remove with a slotted spoon, drain on paper towels, and sprinkle with a pinch of salt. Set aside.
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Before draining, reserve 1 cup of starchy pasta water. Drain pasta and set aside.
- In the same skillet (or a clean saucepan), melt butter over medium-low heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to brown it.
- Whisk in the pumpkin puree until smooth. Add heavy cream and broth, whisking constantly to combine.
- Simmer the sauce gently for 3-4 minutes until it thickens slightly and coats the back of a spoon. Adjust consistency with reserved pasta water if needed. Season with salt, pepper, and optional nutmeg.
- Reduce heat to low. Gradually whisk in grated Parmesan cheese until melted and smooth.
- Add the cooked pasta to the sauce and toss gently to coat. Add more pasta water if necessary to achieve a glossy, velvety texture.
- Divide pasta among bowls. Top generously with crispy sage leaves, extra Parmesan, and a crack of black pepper. Serve immediately.
Notes
Do not use pumpkin pie filling; use 100% pure pumpkin puree. Keep heat low when adding dairy to prevent separation. Save pasta water to help emulsify the sauce. Fresh sage is required for the crispy topping; dried sage will not achieve the same texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 6
- Sodium: 580
- Fat: 32
- Saturated Fat: 18
- Carbohydrates: 65
- Fiber: 4
- Protein: 18
Keywords: pumpkin pasta, creamy pumpkin sauce, crispy sage, fall dinner, vegetarian pasta, comfort food, quick dinner, autumn recipes