Description
This rich cream sauce made with pumpkin puree and sage is also spicy and delectable with the addition of sausage. Easy to whip up, this sauce with or without the sausage would also make an incredible lasagna but you might have to double it.
Ingredients
1 lb Italian Sausage or Chorizo sliced into 1" pieces
1 lb tube shaped pasta such as ziti or rigatoni or penne
1/4 c olive oil
1 medium onion, finely chopped
6 garlic cloves, finely chopped
1-1 1/2 t red pepper flakes (depends on how spicy you like your sauce)
1/4 t crushed fennel seeds
2 T fresh chopped sage plus a handful of sage leaves for browned sage leaves
1 15 oz can unsweetened pumpkin puree
1/2 c heavy cream
Zest of 1 large lemon
Juice of half the lemon
2 ox finely grated Parmesan cheese or about 1 cup
1 1/2 c pasta water or chicken broth
Browned Butter Sage Leaves
2 T butter
Handful of Sage Leaves
Coarse Salt for sage and also for pasta (I added about 3/4 t of salt to the recipe but adjust to your taste.)
Optional
Pumpkin Seeds for Garnish
More Parmesan and Red Pepper Flakes for Passing
Roasted squash to mix in or garnish with
Instructions
Cook pasta according to package directions in well salted water until al dente. Do not overcook. Reserve 2 cups of pasta water and then drain the pasta.
If you are using the brown butter sage leaves, place 2 T sweet, unsalted butter in a small skillet over medium heat. Cook butter until melted and brown. It will start to sizzle. Once it stops sizzling add the sage leaves and reduce heat to low so you don't burn the butter. Sage will cook very quickly and turn crispy. Remove to a paper towel to drain and sprinkle with coarse salt. Do not throw away the butter.
Heat oil in a large Dutch oven over medium heat. Add Italian or chorizo sausage and brown. Then add the chopped onions and garlic, fennel seeds and red pepper flakes. Stir often until onion is soft, about 10 minutes. Try not to let it brown.
Mix in pumpkin puree and cook stirring often until warmed through. Stir in cream and 1 1/2 c pasta water or chicken broth. Add al dente pasta to sauce, adding more liquid as needed or until sauce coats pasta, about 2 minutes. Add fresh sage, lemon juice, lemon zest and Parmesan, tossing to combine. Drizzle the brown butter over pasta or individual servings.
Serve with optional garnishes.
Notes
Sausage is optional.
If using dried sage, use less or as needed and stir in with the red pepper flakes. Fresh sage should be stirred in at the end.
