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Brown Butter Pumpkin Pasta

This is my kind of pumpkin pasta. Savory, saucy, and just pumpkin-y enough without feeling like you accidentally made dessert for dinner. Brown butter, Italian sausage, sage, Parmesan, and a splash of balsamic give the sauce so much flavor, and that little bit of pasta water at the end makes everything silky enough to cling to every noodle.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 752kcal

Equipment

Ingredients

  • 16 oz your favorite pasta noodle
  • 1 lb Italian sausage
  • 3 tbsp salted butter
  • 1 tbsp balsamic vinegar
  • 1/2 small yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 cup pumpkin puree
  • 3/4 cup heavy cream
  • 1 cup reserved pasta water, as needed
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground sage
  • 1/2 cup freshly grated Parmesan

Optional toppings

  • Freshly cracked black pepper
  • Red pepper flakes
  • Additional Parmesan cheese
US - M

Instructions

  • Bring a large pot of generously salted water to a boil. Cook the pasta until just shy of al dente. Before draining, reserve 1 cup of the pasta water. Drain the pasta and set aside.
  • While the pasta cooks, heat a large skillet over medium-high heat. Add the Italian sausage and cook, breaking it into bite-sized pieces, until browned and cooked through. Transfer the sausage to a plate, leaving a little of the rendered fat in the skillet.
  • Reduce the heat to medium. Add 1 tbsp butter and the diced onion to the skillet. Cook for 3-4 minutes, stirring occasionally, until softened. Add the garlic and cook for another 30-60 seconds, until fragrant.
  • Add the remaining 2 tbsp butter. Cook for 2-3 minutes, stirring or swirling the skillet frequently, until the butter begins to foam and the milk solids turn golden brown and smell nutty. Keep a close eye on it so the butter doesn’t burn.
  • As soon as the butter is browned, stir in the pumpkin puree to stop the butter from cooking further. Add the balsamic vinegar, salt, black pepper, and ground sage. Stir to combine and cook for 2–3 minutes.
  • Reduce the heat to low and stir in the heavy cream. Add the Parmesan and 1/2 cup of the reserved pasta water. Stir until the Parmesan has melted and the sauce is smooth.
  • Return the cooked sausage to the skillet, then add the pasta. Toss everything together until the pasta is evenly coated in the sauce. Add more reserved pasta water, a splash at a time, as needed until the sauce is silky and coats the pasta.
  • Taste and adjust the salt and pepper as needed. Serve topped with freshly cracked black pepper, red pepper flakes, and additional Parmesan cheese, if desired.

Nutrition

Calories: 752kcal | Carbohydrates: 64g | Protein: 25g | Fat: 44g | Fiber: 4g