Brown Butter Sage Pasta
When the weather cools down, there’s nothing better than a bowl of pasta that tastes like fall. Brown butter, fresh sage, and pumpkin come together in this simple dish that feels both comforting and a little special.
Ingredients
1 pound pasta
8 tablespoons unsalted butter
Pinch crushed red pepper flakes
1/4 cup shallots, sliced
12 sage leaves, roughly chopped
Kosher salt
Freshly ground black pepper
3/4 cup pumpkin puree
Freshly grated Parmesan, for garnish
Instructions
Bring a pot of salted water to a boil. Once the water is boiling, add pasta and cook according to package directions until al dente. Strain, reserving two cups of the pasta water.
In a skillet over medium heat, melt the butter. Add the shallots, sage leaves, red pepper flakes, 1 tsp of salt, and 1 tsp of black pepper. Stir until the shallots cook and the butter starts to bubble or foam and turn brown. Watch closely as it can go from brown to burned quickly. As it browns, it will take on a nutty aroma, so pay attention to that smell.
Once browned, add in pumpkin puree and about 1/3 cup pasta water. This should create a nice, smooth pasta sauce. Toss in cooked pasta and a few scrunches of black pepper.
Add in more pasta water as needed to maintain a saucy consistency.
Garnish with Parmesan.
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