Creamy decadent pasta with fried sage and brown butter!
1 lb fettuccini noodles, cooked to package directions
8 tablespoons butter
*5 oz package sage (about 1/2 cup, roughly chopped)
5–6 cloves garlic, finely minced or pressed
1 cup heavy cream
1 cup pumpkin puree
1.5–2 cups fresh grated parmesan cheese
kosher salt to taste
While pasta is cooking, melt butter in a large pan. Add chopped sage and cook, stirring lightly for 3-4 minutes until butter is light golden brown and sage is bubbly. Use a slotted spoon and let butter drip into pan and then place sage on paper towels to drain. Set aside.
Add garlic to pan and stir for about 30 seconds on low heat. Add pumpkin and cream and bring to a simmer. Whisk in cheese and astir to melt. Sauce should be bubbling for a few minutes. If sauce feels too thick, you can always add more cream (or a little pasta water), and if it ends up too thin at any point, just a add a little more pumpkin! It’s very flexible. Taste sauce and add salt to taste.
Drain noodles and add them to pan with sauce. Toss. Top with more parmesan if you like and sprinkle sage on top.
*Note about sage. While delicious and fun, you can absolutely skip this step if you like. Although I love the crunchy fried sage, it doesn’t really affect the overall flavor of this dish enough to matter if you skip it. If I’m making this for company or special occasion I’ll include it, but if it’s just for family dinner, I’ll often just skip it and save a couple dollars on my grocery list!
Keywords: pasta pumpkin noodles