Description
A rich and cozy pasta dish featuring nutty brown butter, creamy pumpkin Alfredo sauce, and perfectly cooked Colonne Pompeii pasta. Silky, savory, and full of warm sage flavor, this comforting meal comes together in just 30 minutes.
Ingredients
Scale
- 12 ounces Colonne Pompeii pasta
- 6 tablespoons unsalted butter
- 1 cup pumpkin puree
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 tablespoon fresh sage, finely chopped
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon salt, or to taste
- 1 teaspoon freshly ground black pepper
- 1/2 cup reserved pasta water, as needed
Instructions
- Bring a large pot of salted water to a rolling boil.
- Measure out the pumpkin puree, heavy cream, Parmesan, sage, salt, and pepper so everything is ready.
- In a wide skillet over medium heat, melt the butter and cook until golden brown and nutty, about 4 to 5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
- Stir in the pumpkin puree and heavy cream. Whisk until smooth, then add sage, salt, and black pepper.
- Cook the Colonne Pompeii pasta according to package instructions until al dente, about 10 to 12 minutes. Reserve 1/2 cup pasta water, then drain.
- Add the drained pasta to the skillet along with Parmesan cheese and a splash of reserved pasta water. Toss until coated and glossy, adding more pasta water as needed to reach a silky consistency.
- Adjust seasoning, serve immediately, and top with extra Parmesan and black pepper if desired.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Brown the butter slowly to avoid burning and bitterness.
- Add reserved pasta water gradually to control sauce thickness.
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 6g
- Sodium: 680mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 110mg
Keywords: brown butter pumpkin alfredo, pumpkin pasta, creamy pumpkin sauce, colonne pompeii pasta, fall pasta recipe