Serve with:
Ingredients
- 4 tablespoons (55 grams) unsalted butter, divided
- 12 fresh sage leaves
- 4 garlic cloves, minced
- 1¼ cups (280 grams) pumpkin purée
- ¾ cup (180 ml) vegetable stock
- ¾ teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon chipotle chili powder
- Whole nutmeg
- Kosher salt
- ⅓ cup (80 ml) heavy cream
- ¾ ounce (20 grams) finely grated Parmigiano-Reggiano
Directions
- In a small skillet, melt 2 tablespoons of the butter over medium heat. Add the sage and fry, shaking the pan often, until darkened and crisp, about 2 minutes. Transfer to a paper towel–lined plate.
- In a large sauté pan or Dutch oven, melt the remaining 2 tablespoons butter over medium heat. Add the garlic and cook until fragrant, stirring constantly, 30 seconds.
- Stir in the pumpkin, stock, smoked paprika, chili powder, chipotle powder, a generous grating of nutmeg, and a pinch of salt. Simmer the sauce until slightly thickened, stirring occasionally, 5 to 7 minutes. Stir in the cream and simmer until thickened, about 3 minutes. Season to taste and turn off the heat.
- Cook your pasta of choice to your liking. When it’s almost ready, reheat the sauce over medium. Transfer the pasta directly to the sauce (or drain it first and reserve 1 cup (240 ml) pasta cooking water) and toss until the pasta is well coated. Turn off the heat and stir in the cheese. Loosen with cooking water as needed and adjust the seasoning to taste.
- Divide the pasta among bowls and serve topped with the fried sage.