Pumpkin Spaghetti O’s.
Ingredients
- 6 tablespoons salted butter
- 1/4 cup fresh sage leaves, plus 2 teaspoon chopped sage
- 3 cloves garlic, chopped
- chili flakes
- 1 cup pumpkin purée
- 1/3 cup apple cider
- 2 cups Anellini or other small pasta
- 1 cup grated parmesan
- 1/2 cup shredded gouda
- 1/4 teaspoon nutmeg
- kosher salt and black pepper
- 2 tablespoons fresh thyme
- 1/2 cup milk/cream, if needed to thin the sauce
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Instructions
- 2. Melt together the butter, sage leaves, and thyme in a large skillet set over medium heat. Cook until the butter is browning and the sage is crisp, 4 minutes. Remove the sage leaves from the butter.
- 2. Reduce the heat to low, add the remaining chopped sage, the garlic, and a pinch of chili flakes. Cook 1 minute, then stir in the pumpkin purée and apple cider. Simmer 2-3 minutes, until thickened slightly. Pour over 2 cups of water. Bring to a boil over high heat. Add the pasta, and season with salt and pepper. Cook, stirring often, until the pasta is al dente, about 12 minutes.
- 3. Stir in the parmesan, gouda cheese, and nutmeg until the cheese is melted. Thin the sauce with milk/cream
- 4. Serve immediately topped with sage. Enjoy!
Source
Original recipe: View Original
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