Creamy Pumpkin & Browned Sage Butter Pasta

Creamy Pumpkin & Browned Butter Sage Pasta is the pasta dish for Fall. The nutty flavor from the browned sage butter pairs perfectly with pumpkin purée to make this creamy pasta Fall in a bowl. The secret to this creamy pasta is reserved pasta water from cooking the mezzi rigatoni.

Serves 4

Ingredients:
1/4 cup salted butter
10 sage leaves
1/4 cup all purpose flour
1 1/4 cup whole milk
1 cup heavy cream
5 tablespoons pumpkin purée
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 lb mezzi rigatoni
pecorino romano

Directions:

1. Melt butter in a medium saucepan over medium heat. Once melted, add sage leaves and the butter will begin to foam and sizzle around the edges. Continue to cook until the butter turns golden brown and the milk solids at the bottom of the pan are toasty brown. Remove sage leaves from pan and remove pan from heat.

2. Whisk in flour until it makes a smooth paste.

3. Using a wooden spoon stir in milk and heavy cream gradually until the liquids are completely incorporated and a smooth paste has formed.

4. Return pan to stove, over medium high heat, stirring continuously until it begins to boil. Reduce heat and simmer gently for 10-15 minutes or until the sauce is thick enough to coat the back of a spoon and not run off.

5. Cook pasta according to package instructions. Reserve 1 cup of pasta water* before you strain the noodles.

6. Gently stir pumpkin purée, nutmeg, kosher salt, and pepper into the sauce.

7. Add pasta water, two tablespoons at a time, until a sauce has reached the desired creaminess. (I add about a 1/3 cup of pasta water).

8. Gently fold pasta into sauce, portion and top with freshly grated pecorino romano.

Pro Tip: Adding pasta water to your sauces takes them to the next level instantly. You may think the cloudy water is not something you want to add to your sauce but it is packed with starch and salt which makes it is ideal