Ingredients:

  • 12 oz (340g) short pasta (Rigatoni, Penne, or Fusilli)
  • 4 quarts (3.8L) water
  • 2 tbsp (34g) kosher salt
  • 3 tbsp (42g) unsalted butter
  • 1 tbsp (15ml) olive oil
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (3g) fresh sage, finely chopped
  • 1 cup (245g) pumpkin puree
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 tsp (0.5g) ground nutmeg
  • Salt to taste
  • 2 tbsp (15g) toasted pepitas
  • 1 tbsp (8g) fresh parsley, chopped
  • Extra Parmesan for shaving

Instructions:

  1. Bring the water and kosher salt to a rolling boil. Add the short pasta and cook for 1-2 minutes less than the package directions for al dente. Reserve 1 cup (240ml) of the starchy pasta water before draining.
  2. Heat olive oil and unsalted butter in a wide skillet over medium heat. Add minced garlic and chopped sage, sautéing for 2-3 minutes until the butter is nut-brown and the sage is slightly crisp.
  3. Whisk in the pumpkin puree and ground nutmeg, cooking for 2 minutes. Stir in the heavy cream and simmer on low for 3 minutes until the sauce thickens and reaches a mahogany-gold color.
  4. Add the undercooked pasta directly into the skillet. Pour in half of the reserved pasta water and the grated Parmesan cheese. Toss vigorously over medium heat for 2 minutes until the sauce emulsifies and clings to the pasta.
  5. Garnish with toasted pepitas, chopped fresh parsley, and extra shaved Parmesan before serving.