Pumpkin Alfredo Pasta

What you'll need:
  • kosher salt
  • 1lb pasta
  • extra-virgin olive oil
  • 1/4C sage leaves
  • Flaky sea salt
  • onion, chopped
  • garlic cloves, minced
  • 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.