Pumpkin Pasta Sauce With Crispy Sage Leaves
This simple pumpkin pasta sauce recipe is rich and comforting with notes of pumpkin spice and sage. It makes for an easy and delicious weeknight meal topped over homemade pasta and garnished with crispy sage leaves. This hearty sauce is perfect for this cozy time of year.
Servings: 6
Ingredients
- 8 oz dried spaghettini
- crispy fried sage leaves Optional
For the sauce:
- 1 tbsp butter
- 1 small onion diced
- 1 garlic clove minced
- 1/2 cup white wine
- 1 cup pumpkin puree not canned pumpkin pie filling
- 1 tbsp grainy Dijon mustard
- 1 tbsp pure maple syrup
- 1/4 tsp ground sage
- 1/4 tsp pumpkin pie spice
- 1 1/4 cup heavy cream 35%
- 1/2 cup grated parmesan
- Salt and pepper to taste
Instructions
- To fry the sage leaves, heat about 1/4 inch of olive oil (or any neutral oil) in a small skillet over medium heat until it shimmers.
- Carefully add a few sage leaves at a time to the hot oil (they should sizzle upon contact). Fry for 5–10 seconds until crisp but still green.
- Using a slotted spoon, transfer the fried sage leaves to a paper towel to drain. Sprinkle with a pinch of salt while they're still warm, if desired.
- To make the pumpkin pasta sauce, in a pan, melt the butter over medium heat. Add the diced onion and cook until soft and translucent. Add the minced garlic and stir, cooking for an additional minute.
- Pour in the white wine and cook for about 2 minutes.
- Get a pot of water boiling for the pasta and salt heavily.
- For the sauce, add the pumpkin puree, Dijon mustard, maple syrup, ground sage, pumpkin pie spice, salt, and pepper. Stir well to combine.
- Pour in the heavy cream and stir thoroughly. Heat the mixture until it reaches a gentle boil, then reduce to a simmer. Cook, stirring frequently, for about 10 minutes until the sauce thickens.
- Meanwhile, cook 8 ounces of dried spaghettini in heavily salted water according to package directions until al dente.
- Add the grated Parmesan to the sauce, stirring until it melts in completely. Taste the sauce and adjust the seasoning with additional salt and pepper if needed. Drain the cooked pasta and add it to the sauce, tossing to coat. Serve in bowls, topped with fried sage leaves.
Notes
-
I used homemade pumpkin puree, but you can easily use store-bought, canned pumpkin.
- More optional topping ideas include flaky salt, a balsamic reduction, candied walnuts, crispy prosciutto, or crispy pancetta. There are lots of ways to elevate this dish.
- I used spaghettini instead of spaghetti because I enjoy a thinner noodle
- Purchase pumpkin pie spice from the store pre-made, or make it with spices you already have. This mixture usually includes cinnamon, nutmeg, ginger, allspice, and cloves.
Nutrition
Serving: 1g | Calories: 410kcal | Carbohydrates: 39g | Protein: 10g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 208mg | Potassium: 286mg | Fiber: 3g | Sugar: 7g | Vitamin A: 7217IU | Vitamin C: 4mg | Calcium: 138mg | Iron: 1mg