Tagliatelle with Brown-Butter Pumpkin Cream Sauce and Fried Sage

I love using pumpkin puree for both sweet and savory applications.  This pasta dish came to fruition when I decided I needed to try something new with my leftover pumpkin.

The pumpkin sauce is packed with so much flavor. Pureed onions and garlic, heavy cream and good-quality parmesan cheese make this a real winner.

Frying the sage not only adds a nice, crispy topper, but also perfumes the butter used in the sauce. Don't forget the most important topper of all; MORE CHEESE!

Tagliatelle with Brown-Butter Pumpkin Cream Sauce and Fried Sage

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• Author: Sabrina Russo
• Total Time: 30 minutes
• Yield: 3 servings 1x

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Description

This pumpkin cream sauce is packed with so much flavor. Brown butter, sweet onions, rich cream, fried sage and plenty of parmesan make this a real winner.

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Ingredients

Units USM Scale 1x2x3x

• 8 oz tagliatelle or fettuccine pasta
• 2 tbsp butter
• 12 medium sage leaves
• 1 tbsp extra virgin olive oil
• ½ medium onion, chopped
• 1 clove garlic, minced
• 1 cup pureed pumpkin
• ½ cup heavy cream
• ¼ cup freshly grated Parmigiano Reggiano, plus more for serving
• Pinch freshly grated nutmeg
• Kosher salt and fresh cracked pepper

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Instructions

1. Boil pasta: Bring a large pot of water to a boil. Season generously with salt (about 1-2 tablespoons of kosher salt per 4-6 quarts of water). Add pasta and cook until al dente, stirring occasionally. Drain, reserving 1 cup of pasta water. Set aside.
2. Fry sage: While pasta cooks, melt butter in a large sauté pan over medium heat. Add sage and fry about 3 minutes or until crispy, flipping halfway through. Transfer sage to a paper towel-lined plate, reserving browned butter in pan.
3. Make sauce: Add olive oil and onion to pan; season with salt and pepper. Sauté 3-5 minutes or until softened and translucent. Add garlic and sauté for 30-60 seconds.
4. Blend: Transfer mixture to a food processor or blender and puree, adding a few tablespoons of reserved pasta water if needed. Return onion mixture to pan. Stir in pumpkin, cream and cheese; season with salt, pepper and nutmeg. Thin with pasta water, as needed.
5. Toss & serve: Add pasta to pan, stir to coat in sauce and heat through, 2-3 minutes. Taste and adjust seasoning, if needed. Garnish with fried sage, and serve with grated cheese. Enjoy.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Pasta
• Method: Saute
• Cuisine: Italian

Nutrition

• Serving Size: ⅓ of pasta
• Calories: 528
• Sugar: 6g
• Sodium: 204mg
• Fat: 23g
• Saturated Fat: 13g
• Carbohydrates: 67g
• Protein: 15g