| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- Kosher salt
- 1 pound fusilli pasta
- 1/2 cup extra-virgin olive oil
- 6 sprigs fresh sage
- 3 sprigs fresh rosemary
- 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
- 1 tablespoon freshly grated ginger
- 1 to 2 cloves garlic, sliced
- One 15-ounce can pure pumpkin puree
- 2 teaspoons dark brown sugar
- 3/4 cup finely grated Parmesan
- Freshly ground black pepper
Instructions
- In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn’t stick to the bottom as it cooks. Cook the pasta according to package instructions, 8 to 10 minutes. Reserve some of the pasta cooking water. Drain the pasta in a colander and hold it there until the sauce is finished.
- While the pasta is cooking, heat the oil in a large, high-sided skillet over medium heat until it shimmers. Add the sage sprigs and cook until crispy but not browned, about 1 minute. Transfer with a slotted spoon to a paper towel-lined plate and set aside. Fry the rosemary sprigs in the same hot oil until crispy but not browned, about 1 minute. Transfer to the same plate. Sprinkle the fried herbs with salt. Remove the leaves from the stems (discard the stems). Discard the oil or save for another use.
- Return the skillet to medium heat and melt and cook 8 tablespoons (1 stick) of butter until it starts to turn light brown. Add the ginger and garlic and stir until fragrant, about 30 seconds. Add the pumpkin, sugar and some of the reserved pasta water. Stir in about 1/2 cup of Parmesan. Season with salt and pepper to taste. Stir in the remaining 2 tablespoons of butter. Add the cooked pasta to the skillet and warm gently, tossing to coat the pasta with the sauce. Stir in some of the fried sage and rosemary. Top with the remaining Parmesan and fried herbs.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 742 |
| Total Fat | 44 g |
| Saturated Fat | 18 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 8 g |
| Sugar | 6 g |
| Protein | 19 g |
| Cholesterol | 64 mg |
| Sodium | 513 mg |
Reviews
Could this be made ahead and reheated on low heat in the oven? I would love to make this for a dinner coming up. Thanks.
This was absolutely delicious! Made the recipe as is using whole wheat pasta, and it was so quick and easy. Even my skeptical husband raved about it.
This was delish! Our whole family loved it! I did go light in the rosemary as we are not fans.
Really nice recipe. Watch the video. Use the pasta water to get your consistency and taste often. I found it perfect as written but it’s a recipe that’s about preference and taste. I wouldn’t hesitate to add chicken or even sausage.
Delicious! One tiny problem when I fried the herbs….sage perfect! Rosemary….did not fry well. Perhaps I let the oil cool down too much. Rosemary did not crisp so well.
The sauce was delicious! I used whole wheat pasta and added sautéed chicken sausage with casings removed. We love this dish…a keeper!
Saved. The oil from the fried herbs to brown the sausage.
We loved it!
The sauce was delicious! I used whole wheat pasta and added sautéed chicken sausage with casings removed. We love this dish…a keeper!
Saved. The oil from the fried herbs to brown the sausage.
We loved it!
I was so skeptical at first but this is honestly one of my favorite pasta dishes. My kids loved it too!
So delicious and easy to make
Yummy !!! Great base recipe to take in any direction. I added chicken sausage and onion… used half of the butter, but more chicken broth and red pepper flakes. I know it is not the exact recipe, but like I said, a great recipe to take in any direction your tastes lead you
Oh my! This is absolutely scrumptious! The crispy fried herbs just take it over the top … definitely recommend this recipe. Make sure everything is measured and ready to go because it comes together very quickly. Two thumbs up!
This was a huge hit for dinner with adults and kids alike. We will be making this again!