Description
A rich, savory, and budget-friendly weeknight pasta dish featuring a creamy pumpkin sauce, browned butter, and crispy fried sage leaves. Ready in just 30 minutes with simple pantry staples.
Ingredients
- 1 pound (450g) short pasta (penne, rigatoni, or fusilli)
- 1 can (15oz / 425g) 100% pure pumpkin puree (not pie filling)
- 1 cup (240ml) heavy cream
- 3 tablespoons unsalted butter
- 1 large bunch fresh sage leaves (about 1 cup packed)
- 4 cloves garlic, minced
- 1 medium yellow onion, diced
- ½ cup (120ml) low-sodium chicken broth
- ½ cup (50g) freshly grated Parmesan cheese
- ¼ teaspoon nutmeg
- Salt and black pepper to taste
- 1 tablespoon salt (for pasta water)
Instructions
- Prep ingredients: Chop onion, mince garlic, grate Parmesan, and measure out remaining ingredients. Set aside a measuring cup for pasta water.
- Cook pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente (8-10 minutes). Before draining, scoop out 1 cup of starchy pasta water and set aside. Drain pasta and set aside.
- Fry sage: While pasta cooks, heat 2 tablespoons of butter in a large skillet over medium heat. Add sage leaves in a single layer and fry for 1-2 minutes until crispy and dark green. Remove with a slotted spoon and pat dry on paper towels. Reserve the butter in the pan.
- Sauté aromatics: Add the remaining 1 tablespoon of butter to the same pan. Add diced onion and cook for 2-3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant but not browned.
- Build sauce: Stir in pumpkin puree, chicken broth, and nutmeg. Whisk until smooth and simmer for 3-4 minutes until slightly thickened. Stir in heavy cream and simmer for another minute (do not boil hard).
- Add cheese: Remove skillet from heat. Gradually stir in grated Parmesan until melted and sauce is smooth. Adjust consistency with reserved pasta water if needed. Taste and adjust salt and pepper.
- Combine: Add drained pasta to the sauce and toss to coat evenly. Top with crispy sage leaves and serve immediately.
Notes
Save the starchy pasta water; it is essential for emulsifying the sauce. Use fresh sage only, as dried sage cannot achieve the desired crispy texture. Remove the pan from heat before adding cheese to prevent it from becoming grainy. For a lighter version, substitute half-and-half for heavy cream and reduce Parmesan. This recipe does not freeze well due to the dairy content; store leftovers in the refrigerator for up to 4 days and reheat gently with a splash of milk or cream.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 450
- Sugar: 4
- Sodium: 400
- Fat: 20
- Saturated Fat: 11
- Carbohydrates: 52
- Fiber: 3
- Protein: 14
Keywords: pumpkin pasta, weeknight dinner, easy recipes, fall recipes, creamy pasta, budget meals, family friendly, crispy sage