I’m starting to think I have a problem. It’s called an I’m-eating-all-of-the-pumpkin-things problem. Very technical term.
As you saw last week, I already had my pumpkin hurrah of the season with these pumpkin sour cream bars. But after eating half my weight in them, I surrendered the leftover pumpkin puree to the dogs.
I thought that would be the end of my Pumpktober fest, but alas – two cans magically appeared in my shopping cart this weekend. And I couldn’t NOT buy them and make delicious things with them. It’s like, their destiny. Am I right?
My first inclination was to make something sweet. Then I remembered the last time I spent an evening alone with cookie dough, and reconsidered. I actually ended up making something sweet AND this pasta, so get excited for part three of Pumpktober. It’s a very exciting time.
This pasta is pretty stunning. Sage is one of my all-time favorite fall flavors, and frying it infuses everything with a delightful sage-y undertone. But the best part is without a doubt the sage in garnish form – the crispy texture contrasts so wonderfully with the creamy pasta and cheese. It’s so beautiful. I can’t even really talk about it.
Just make this, okay? Pumpktober doesn’t last forever.
Creamy Pumpkin Pasta With Crispy Sage
3 Tbsp olive oil
¼ c fresh sage
2 cloves garlic, pressed
¼ tsp red pepper flakes
1 15-oz can pumpkin puree
1 Tbsp maple syrup
½ c parmesan cheese
¼ c sour cream
½ tsp each of salt & pepper
12 oz pasta (I used mezze penne)
Cook pasta according to directions on box. Heat olive oil over high. Add sage to the pan, and fry until crispy, about 1-2 minutes. Remove from pan with a slotted spoon, set aside. Add garlic and red pepper flakes, cook for 30 seconds until fragrant. Add pumpkin puree, maple syrup, and ¼ c parmesan to the pan and cook for about 2 minutes. Stir in sour cream, salt, and pepper. Combine sauce with pasta. Garnish with crispy sage and remaining parmesan.