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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


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.


  • 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


  1. Boil pasta: Bring a large pot of salted water to a boil. The water should taste like salt 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


  • Serving Size: 1/3 of pasta
  • Calories: 528
  • Sugar: 6g
  • Sodium: 204mg
  • Fat: 23g
  • Saturated Fat: 13g
  • Carbohydrates: 67g
  • Protein: 15g