Servings: 4
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: Approximately 40 minutes

Ingredients

• 12 oz short pasta (rigatoni, penne or shells)

• 4 tablespoons unsalted butter

• 15 fresh sage leaves (or more to taste if you love sage!)

• 2 tablespoons Island Olive Oil Company Butter Olive Oil, divided(Mushroom and Sage Olive Oil would be a great substitute as well!)

• 4 garlic cloves, peeled

• Olive oil, for roasting the garlic

• 1 cup pumpkin purée (not pumpkin pie filling)

• ½ cup heavy cream

• ½ cup freshly grated Parmesan cheese

• ½–1 cup reserved pasta water, as needed

• ¼ teaspoon ground nutmeg

• ½ teaspoon kosher salt, or to taste

• Freshly ground black pepper

• Optional: Toasted pepitas for garnish

Instructions

1. Roast the garlic. Preheat the oven to 400°F. Place the four peeled garlic cloves on a piece of aluminum foil and lightly coat with olive oil. Fold the foil into a sealed pouch and roast for approximately 15 minutes, or until the garlic is softened. Remove from the oven and mash the cloves with a fork.

2. Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1 cup of pasta water before draining.

3. Brown the butter and crisp the sage. In a large skillet over medium heat, melt the butter. Add the sage leaves and cook until the butter turns golden brown, smells nutty and the sage becomes crisp, approximately 3–5 minutes. Watch carefully to prevent burning.

4. Remove the sage. Transfer the crispy sage leaves to a paper towel-lined plate. Leave the browned butter in the skillet.

5. Build the sauce. Reduce heat to medium-low. Add 1 tablespoon Butter Olive Oil and the pumpkin purée to the skillet, stirring to combine with the browned butter.

6. Add the roasted garlic. Stir the mashed roasted garlic into the pumpkin mixture until evenly incorporated.

7. Make it creamy. Add the heavy cream, nutmeg, salt and black pepper. Pour in ½ cup reserved pasta water and stir until smooth and creamy.

8. Add the Parmesan. Reduce heat to low and stir in the Parmesan until incorporated. Add additional pasta water as needed to create a silky sauce.

9. Combine. Add the cooked pasta and toss until evenly coated.

10. Finish and serve. Divide among serving bowls. Drizzle with the remaining tablespoon of Butter Olive Oil, scatter the crispy sage over the pasta and finish with additional Parmesan and freshly ground black pepper. Add toasted pepitas if desired.

Make It Your Own

Like a Little Heat? 🌶️ Add a pinch of red pepper flakes or a spoonful of chopped Calabrian chili peppers for a spicy kick that balances the creamy pumpkin sauce. Start with a little and adjust to your preferred heat level.

Add a Savory Crunch: For an extra layer of flavor, crisp up some diced pancetta in a skillet until golden brown. Sprinkle over the finished pasta for a salty, savory contrast to the creamy sauce.

Tips for Success

• Roast the garlic ahead: The roasted garlic can be prepared in advance and refrigerated until ready to use.

• Watch the brown butter: Once the butter begins to turn golden, it can brown quickly. Remove from the heat if necessary to prevent burning.

• Adjust the consistency: Add reserved pasta water a little at a time until the sauce is silky and coats the pasta evenly.

• Finish with Butter Olive Oil: A final drizzle enhances the rich, buttery flavor of the dish.

Vegetarian option: Use Parmesan made without animal rennet and omit the optional pancetta.