A traditional brown butter and sage sauce takes on a seasonal twist with the addition of pumpkin butter. Finish it with a generous snowfall of Parmigiano-Reggiano—the cheese’s rich, salty depth brings just the right touch of umami to this indulgent autumn pasta. the ultimate fall comfort food!
The secret to this dish is the pumpkin butter. This is also the part that takes the most time to make fresh. You can make the pumpkin butter any time and whip this pasta together in 15 minutes! For the pumpkin butter recipe you can find it here, or look for it in stock at Steeple Market.
This recipe comes from foodandwine.com. AI-generated image inspired by the original recipe from foodandwine.com
Pasta with Pumpkin Brown Butter Sauce
Ingredients
- 1 lb fresh pasta, or any preferred fresh or dried pasta
- 8 Tbsp unsalted butter
- Pinch crushed red pepper flakes
- 1/4 cup plus 2 tablespoons minced shallots
- 12 sage leaves, roughly chopped
- Kosher salt
- Freshly ground black pepper
- 3/4 cup Freshly ground black pepper
- Freshly grated Parmigiano-Reggiano for garnish
Instructions
- In a large, deep skillet of simmering salted water, cook the pasta until al dente. Drain, reserving 1 cup of pasta cooking water.
- In a small skillet over medium-high heat, melt the butter. Add the crushed red pepper flakes, minced shallots, sage leaves, salt, and pepper. Whisk until butter begins to bubble and brown. Stir in the pumpkin butter, a splash of pasta water and whisk to combine until saucy. Toss with cooked pasta. Garnish with grated Parmigiano-Reggiano.
