Pumpkin Alfredo Pasta

• kosher salt
• 1lb pasta
• extra-virgin olive oil
• 1/4C sage leaves
• Flaky sea salt
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 15-oz. can pumpkin purée
• 1/4C dry white wine
• Freshly ground black pepper
• 2 Tbs unsalted butter, cut into slices and chilled
• 1/2C freshly grated Parmesan
• 1C sour cream

How you'll do it:

1. Bring a stock pot of water to a boil season with salt. Cook pasta according to al dente package directions.
2. Meanwhile, in a small skillet over medium-high heat add 5 Tbs olive oil.
3. When oil is hot but not smoking add dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt; set aside.
4. In a large skillet over medium heat sauté onions and garlic, about 1 minute.
5. Add pumpkin and white wine and season with 1 tsp salt and 1/2 tsp black pepper; simmer for 5 minutes.
6. Stir in cheese and butter until melted and creamy. Stir in sour cream and pasta until well coated.
7. Garnish with fried sage leaves and serve.