While we’re all
quite used to having pumpkin in sweet desserts, it’s equally great in
In this recipe, pumpkin puree is seasoned with sage and shallots to become
part of a creamy and savory sauce that makes for a hearty, fall pasta
½ cup chopped nuts
Pinch of salt
1 tbs olive oil
3-4 oz shallots, minced (about 2 tbs)
1 clove garlic, minced
½ cup dry vermouth or white wine
1, 15 oz. can of pumpkin puree
1 cup half and half
Salt and Pepper to taste
¼ tsp grated nutmeg
2 tbs chopped fresh sage
2 tbs butter
8 oz papardelle pasta, fettuccine or rigatoni
In a large stockpot,
bring water to boil for the pasta. Once it’s boiling, add pasta and cook
according to the package directions.
Meanwhile, in a
2-3 quart saucepan, melt the teaspoon of butter and add nuts to toast,
seasoning with a pinch of salt. Watch closely, so the nuts do not burn.
When brown, use a slotted spoon or a wire skimmer to remove the nuts from
Add the olive oil and then the shallot and garlic, cooking until slightly
translucent, but not brown. Add the vermouth or wine to deglaze the pan,
then whisk in the pumpkin puree.
Once the pumpkin is warmed through, whisk in the half and half, taste and
season with salt and pepper. Add the nutmeg and sage.
Turn heat down to medium low and cover, letting it simmer until the pasta
is done. When it is done, remove the lid from the pumpkin sauce and stir
in the butter until melted. Then toss the drained pasta in the sauce.
Plate and garnish with the toasted nuts and additional fresh sage leaves.
Serves 4 as a hearty main dish
and serves up to 8 as a side dish