The best pasta for fall! And it has one key ingredient: pumpkin.
Recipes
Pasta with Pumpkin and Brown Butter
Ingredients
- 400 g Borges penne rigate
- 50 g butter
- 6 fresh sage leaves
- 30 ml Borges extra virgin olive oil
- 1 clove of garlic
- 300 g pumpkin puree
- ½ teaspoon nutmeg
- 80 g grated Parmesan cheese
- Salt and black pepper to taste
- 30 g roasted hazelnuts
Step by step
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Step 1
Cook the pasta in plenty of salted water until it is al dente. Set aside about 150 ml of the pasta water before draining.
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Step 2
Melt the butter in a large frying pan over medium heat. Add the sage and cook until the butter turns a hazelnut color and smells toasty. Remove the sage from the pan and set it aside.
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Step 3
Add the extra virgin olive oil and chopped garlic to the pan. Cook for a few seconds and stir in the pumpkin puree and the nutmeg. Season with salt and pepper to taste.
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Step 4
Add in about 100 ml of the cooking water and stir until the sauce is creamy.
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Step 5
Add the pasta and the Parmesan cheese. Mix well and, if need be, add a little more of the cooking water to create a silky texture.
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Step 6
Serve with the crispy sage, chopped hazelnuts, black pepper, and a drizzle of extra virgin olive oil.
