Sage Brown Butter Pumpkin Pasta

 


  • 2 tablespoons olive oil
  • 4 strips bacon, diced
  • 4 tablespoons unsalted butter
  • 10 whole sage leaves, plus 2 teaspoons thinly sliced sage for garnish
  • 3 cloves garlic, thinly sliced
  • 1/8 teaspoon crushed red pepper flakes
  • 1 cup pumpkin purée
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 1/2 cup reserved pasta water
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 18 ounces rigatoni pasta, cooked al dente in heavily salted water (reserve some pasta water)
  • 1 cup freshly grated pecorino, plus more for serving
  1. In a cold, large saucepan, add the olive oil and bacon. Bring to medium heat and sauté continuously for about 8 minutes, until browned and crispy. Remove the bacon and set aside, leaving the bacon fat in the pan.
  2. Reduce heat to medium-low. Add the butter and whole sage leaves. Lightly fry the sage until crisp and the butter has browned, about 2 minutes. Remove the sage leaves and set aside; keep the browned butter in the pan.
  3. Return the pan to medium heat. Add the garlic and crushed red pepper flakes and sauté for 15 seconds. Add the pumpkin purée and cook for 2 minutes.
  4. Add the chicken stock, bring heat to medium-high, and cook for about 90 seconds.
  5. Add the heavy cream, reserved pasta water, salt, and pepper. Whisk until blended and cook until slightly thickened, about 90 seconds to 2 minutes.
  6. Add the cooked rigatoni, pecorino, and bacon, tossing until everything is well coated. Add the thinly sliced sage and adjust seasoning as needed.
  7. Plate the pasta and top each serving with 2–3 fried sage leaves and additional pecorino.


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