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Pumpkin Sage Butter Pasta Recipe
Ash Tyrrell

Pumpkin Sage Butter Pasta Recipe

I made this pumpkin sage butter pasta for the first time on a chilly Sunday when I wanted something warm but didn't feel like standing over the stove all afternoon. The moment that browned butter hit the pan and the sage started to crisp, my whole kitchen smelled like autumn.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • Fettuccine or a similar wide-cut pasta 1 pound – long, sturdy noodles hold onto the creamy sauce better than thin ones
  • Salted butter 6 tablespoons – browning it slowly is what gives this dish its nutty, toasty backbone
  • Fresh sage leaves 1/4 cup whole, plus 2 teaspoons chopped – fry some whole for a crispy garnish and chop the rest into the sauce
  • Garlic 3 cloves, chopped – adds a savory edge that balances the sweetness of the pumpkin
  • Chili flakes a small pinch – just enough to wake the sauce up without making it spicy
  • Pumpkin puree 1 cup – use plain canned pumpkin, not pie filling, or the sauce turns dessert-sweet
  • Apple cider 1/3 cup – this is the ingredient that keeps the sauce tasting bright, don't leave it out
  • Whole milk 2 cups – gives the sauce its body; swap in half-and-half if you want it extra rich
  • Parmesan cheese 1 cup, freshly grated – grate it yourself, since pre-shredded cheese won't melt as smoothly
  • Gouda cheese 1/2 cup, shredded – melts beautifully and adds a mellow, nutty depth next to the parmesan
  • Ground nutmeg 1/4 teaspoon – a classic fall spice that rounds out the whole sauce
  • Kosher salt and black pepper to taste – season in layers and taste as you go

Method
 

  1. Fill a large pot with water, salt it generously, and bring it to a rolling boil. Add the pasta and cook until just al dente, stirring occasionally. Reserve about a cup of pasta water before draining, since it helps loosen the sauce later.
  2. Melt the butter in a skillet over medium heat and let it foam, then continue cooking until it turns golden and smells nutty. Add the whole sage leaves and let them crisp for about a minute. Remove the leaves with a slotted spoon and set them aside for garnish.
  3. Lower the heat and stir the chopped sage, garlic, and chili flakes into the browned butter. Cook for about a minute until fragrant, watching closely so the garlic doesn't burn. Stir in the pumpkin puree and apple cider right after.
  4. Let the pumpkin and cider mixture simmer gently for a few minutes so the flavors concentrate. This step matters more than it looks, since it cooks off the raw pumpkin taste. Keep the heat low and stir every so often.
  5. Pour in the milk, then whisk in the parmesan and gouda a handful at a time. Season with nutmeg, salt, and pepper, tasting as you go. The sauce is ready once it looks glossy and coats the back of a spoon.
  6. Add the drained pasta straight into the skillet and toss until every piece is coated. Loosen with a splash of reserved pasta water if the sauce feels too thick. Finish with the crispy sage leaves and extra parmesan on top.

Notes

  • I always reserve extra pasta water because the sauce thickens fast once it sits, even for just a minute off heat.
  • I toast the nutmeg briefly in the butter before adding any liquid, and it makes the spice taste much less flat.
  • I've found gouda melts smoother than cheddar here, so I don't swap it out even when I'm low on parmesan.
  • I let the browned butter go until it smells distinctly nutty, not just golden, since that extra 30 seconds changes everything.
  • I keep the heat low once the cheese goes in, because it can turn grainy fast if the sauce gets too hot too quickly.