Pasta with Pumpkin Brown Butter Sauce

Pasta with Pumpkin Brown Butter Sauce

Total: 15 mins, Yield: 4

Ingredients:

• 1 pound fresh pasta, or any preferred fresh or dried pasta

• 8 tablespoons unsalted butter

• Pinch crushed red pepper flakes

• 1/4 cup plus 2 tablespoons minced shallots

• 12 sage leaves, roughly chopped

• Kosher salt

• Freshly ground black pepper

• 3/4 cup pumpkin butter

• Freshly grated Parmigiano-Reggiano, for garnish

Directions:

1. In a large, deep skillet of simmering salted water, cook the pasta until al dente. Drain, reserving 1 cup of pasta cooking water.

2. In a small skillet over medium-high heat, melt the butter. Add the crushed red pepper flakes, minced shallots, sage leaves, salt, and pepper. Whisk until butter begins to bubble and brown. Stir in the pumpkin butter, a splash of pasta water, and whisk to combine until saucy. Toss with cooked pasta. Garnish with grated Parmigiano-Reggiano.