Tagliatelle with Brown Butter Pumpkin Cream Sauce and Fried Sage

Indulge in the comforting flavors of fall with this luxurious dish featuring tagliatelle pasta coated in a velvety brown butter pumpkin cream sauce. The addition of crispy fried sage leaves adds a delightful texture and earthy aroma, making this pasta dish a perfect choice for a cozy autumn evening.

Ingredients:

• 8 oz tagliatelle pasta
• 1/4 cup unsalted butter
• 1/2 cup pumpkin puree
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt to taste
• Black pepper to taste
• 8-10 fresh sage leaves
• 2 tablespoons olive oil

Instructions:

Follow the directions on the package to cook the tagliatelle pasta until it is al dente

Remove the water and set it aside

Set the pan on medium heat and melt the butter

It will take about 34 minutes of cooking until it turns golden brown and smells nutty

Stir the pumpkin puree into the browned butter until its all mixed together

Add the heavy cream and keep stirring the sauce until it is smooth and creamy

Grate some Parmesan cheese and mix it in until it melts and is well mixed in

To taste, add salt and black pepper to the sauce

Put olive oil in a different pan and heat it over medium-high heat

Aside from the first minute or two, fry the sage leaves until they are crispy

Take it out of the pan and let it drain on paper towels

Add the cooked tagliatelle to the pumpkin cream sauce and toss it around until its well covered

If you want, you can serve the pasta with extra grated Parmesan cheese and crispy fried sage leaves on top