Method
Amounts in the steps are for the original 4 servings. Use the ingredient list for your amounts.
Fill a large pot with hot tap water, cover it and bring it to a boil over high heat. Salt the water generously, add the penne and cook until al dente, about 10 minutes. Scoop out 1 cup of the pasta water, then drain.
While the pasta cooks, melt the butter in a large skillet over medium heat. Add the sage leaves in a single layer and fry for 1 to 2 minutes, until crisp and the butter smells nutty. Lift the sage onto a paper towel.
Add the garlic to the butter left in the skillet and cook for 30 seconds. Stir in the pumpkin purée, broth, cream, nutmeg, salt, pepper and red pepper flakes. Simmer gently for 4 to 5 minutes, stirring now and then, until smooth and slightly thickened.
Take the skillet off the heat and stir in the parmesan until melted. Add the drained penne and toss, splashing in pasta water a little at a time until the sauce is silky and coats every piece.
Divide into bowls, crumble the crispy sage over the top and finish with more parmesan and a crack of black pepper.
Tips
- Use plain canned pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced.
- The sauce thickens as it sits, so keep a little pasta water on hand to loosen leftovers when you reheat them.
- For a heartier dinner, brown some crumbled Italian sausage in the skillet before the garlic (it will no longer be vegetarian).
Nutrition per serving
- Calories
- 560
- Protein
- 18 g
- Carbs
- 75 g
- Fat
- 22 g
- Saturated fat
- 13 g
- Fiber
- 6 g
- Sugar
- 7 g
- Sodium
- 830 mg
Estimated from USDA data for 1 of 4 servings. Doesn't include salt to taste or anything listed “to serve”.
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Gear that helps
- Garlic press Minced garlic in a squeeze, no sticky fingers.
- Splatter screen Keeps hot oil in the pan, not on you.
- Colander Drains pasta and rinses beans fast.
- Dutch oven Heavy enough to brown, simmer and serve.
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