Pumpkin Sauce for Pasta
This pumpkin sauce for pasta recipe with crispy fried sage and toasted nuts is delightfully creamy, cozy, comforting and perfectly portioned for two. Scaled down in size but not in flavor, we will combine nutmeg, shallots and cream with canned pumpkin puree. Crispy fried sage leaves and toasted walnuts make an easy-to-make, elegant garnish for a pasta dish ready in under 25 minutes!
Servings: 2 hearty servings
Ingredients
- 8 ounces fresh cheese ravioli or dried pasta type. For the best flavor and texture, be sure to buy fresh ravioli sold in the refrigerator case at the supermarket.
- pinch of salt plus salt for cooking pasta
- 3 Tablespoons unsalted butter ,divided
- 2 Tablespoons walnuts ,pecans, or blanched hazelnuts
- 6 fresh sage leaves
- 2 tablespoons shallot ,finely chopped
- ⅛ teaspoon ground nutmeg
- ½ cup heavy cream
- ¼ cup canned unsweetened pumpkin puree
- ¼ cup parmesan cheese freshly grated for maximum flavor
Instructions
- Bring 3 quarts water to boil in a large pot. Add pasta and 2 teaspoons salt, stirring often, until al dente – firm to the bite. Reserve ¼ cup of the pasta water.
- Meanwhile, Melt 2 tablespoons butter in a small non-stick skillet or 10-inch cast iron skillet. Add both the nuts and sage leaves. Cook until the sage is crispy, about 30 seconds to 1 minute. Using tongs, transfer the sage leaves to a paper towel-lined plate. Continue to toast the nuts in the butter. Keep your eyes on the nuts as once they start to brown they go quickly. Transfer the nuts to the same plate as the sage.
- In the now-empty skillet melt ½ tablespoon butter. Add shallot, nutmeg and ⅛ teaspoon salt, cooking until shallot is softened, stir occasionally to ensure it is glistening in butter.
- Stir in the cream and pumpkin into the shallot mixture and bring to a simmer. Cook until thickened – this will happen quickly so keep an eye on the sauce. Remove from heat, stir in parmesan. Add the pasta and toss to combine. Adjust the sauce consistency with reserved cooking water as needed. Add only 1 Tablespoon at a time. Top with crumbled sage leaves and nuts and serve.
Video
Notes
If you have a hard time remembering to reserve pasta water before draining the pasta, you can set a 2-cup glass measuring cup in the colander in the sink as a reminder to ladle out some of that pasta water and reserve before draining.
• To Store: Place salad in an airtight container. Store the crispy sage leaves and toasted nuts, separately in an airtight container at room temperature until ready to serve.
• To Store: Place salad in an airtight container. Store the crispy sage leaves and toasted nuts, separately in an airtight container at room temperature until ready to serve.