Pumpkin Sage Alfredo Pappardelle with Brown Butter Recipe
A comforting and flavorful Pumpkin Sage Alfredo Pappardelle featuring a rich brown butter sauce infused with garlic, shallots, sage, and creamy pumpkin puree, finished with Parmesan cheese and crispy fried sage leaves for garnish. This seasonal pasta dish combines autumnal flavors with a creamy Alfredo style sauce, perfect for a cozy dinner.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Pasta
- 8 ounces pappardelle pasta (or other pasta of your choice)
Sauce
- 1 1/2 tablespoons butter (for browning)
- 1 shallot, minced
- 1 garlic clove, minced
- 3/4 cup canned pure pumpkin
- 3 sprigs fresh sage (plus more for garnish)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese (plus more for garnish)
- Pinch of nutmeg
- Salt, to taste (approximately 1/2 teaspoon)
- Freshly cracked black pepper, to taste
Garnish
- 1-2 teaspoons olive oil (for frying sage leaves)
Instructions
- Cook the pasta: Bring a medium pot of salted water to a boil. Add the pappardelle and cook according to package instructions, approximately 7 minutes. Reserve about 1 cup of the pasta cooking water, then drain the pasta and set aside.
- Prepare the brown butter sauce: In a medium saucepan over medium heat, melt the butter. Stir constantly as it foams and begins to brown, developing brown speckles and a nutty aroma. Once the foam subsides and the butter reaches a medium brown color, reduce the heat to medium-low. Add minced shallots and garlic, cooking until softened, about 1 minute.
- Add pumpkin and cream: Stir in the canned pumpkin, sage sprigs, heavy cream, Parmesan cheese, and 1/2 cup of the reserved pasta water. Season with a pinch of nutmeg, salt (about 1/2 teaspoon), and freshly cracked black pepper. Stir well and taste; adjust seasoning as desired by adding more nutmeg or pepper. Keep the sauce warm over low heat, allowing the flavors to meld.
- Fry sage leaves for garnish: Heat 1-2 teaspoons of olive oil in a skillet over medium heat. When hot, add fresh sage leaves and fry until crisp, about 1 minute. Remove and drain on paper towels to remove excess oil.
- Assemble the pasta: Remove and discard the sage sprigs from the sauce. In a large bowl, toss the cooked pasta with a portion of the sauce until evenly coated. Divide the pasta among serving bowls or plates, spoon additional sauce over each serving, and garnish with the crispy fried sage leaves and extra grated Parmesan cheese.
Notes
- Reserve pasta water helps to loosen and smooth the sauce if it becomes too thick.
- Carefully brown the butter to avoid burning; it should have a warm nutty aroma and brown speckles.
- Adjust seasoning with nutmeg and black pepper according to personal taste.
- Using fresh sage for garnish adds a crispy texture and herbal flavor contrast to the creamy sauce.
- Parmesan cheese can be substituted with Grana Padano if desired.
