BROWN BUTTER PUMPKIN PASTA WITH SAGE | Video published by Browndis

Leftover pumpkin? And prefer something savory. Make brown butter pumpkin pasta with sage. Full recipe below or at https://browndis.com/recipes/savory-pumpkin-sage-pasta

Ingredients

12 oz (340g) pasta (fettuccine, rigatoni, or shells work best)

5 Tbsp (71g) unsalted butter

8–10 fresh sage leaves

4 cloves garlic, minced

2 TBSP tomato paste

1 cup (240g) pumpkin purée (not pie filling)

1 cup (240ml) heavy cream (or half-and-half for lighter)

¼ tsp nutmeg

1/4 tsp red chilli pepper flakes

1/2 tsp salt

1/4 tsp ground black pepper

½ cup (50g) grated parmesan cheese (plus more for topping)

¼ cup (60ml) pasta water (to loosen sauce)

Instructions

Cook pasta in salted water until al dente. Reserve ¼ cup pasta water, then drain.

In a large skillet, melt butter over medium heat. Add sage leaves and cook until crispy, about 2 minutes. Remove half eaves for garnish, leaving the rest in the pan.

Stir in garlic and cook for 30 secs until fragrant. They will quickly burn!

Whisk in tomato paste and pumpkin purée. Cook 2–3 minutes to deepen flavor.

Pour in heavy cream, nutmeg, chili flakes, salt, and pepper. Simmer 5 minutes, stirring, until slightly thickened.

Add parmesan and pasta water, whisking until sauce is silky.

Tuen off the stove and toss pasta into the sauce until coated. Adjust seasoning as needed.

Garnish with reserved crispy sage leaves and extra parmesan before serving.