Description
A cosy, indulgent pasta dish featuring silky pumpkin cream sauce, tender pasta, crispy sage, creamy burrata, crunchy candied pecans, and a sweet-spicy drizzle of hot honey.
Ingredients
For the Pasta:
12 oz pasta, such as rigatoni or penne (340 g)
1 tbsp olive oil (15 ml)
2 tbsp unsalted butter (28 g)
2 garlic cloves, minced (6 g)
1½ cups pumpkin purée (365 g)
1 cup heavy cream (240 ml)
½ cup grated Parmesan cheese (50 g)
½ cup pasta water (120 ml)
1 tsp dried thyme (1 g)
½ tsp smoked paprika (1 g)
½ tsp kosher salt (3 g)
¼ tsp black pepper (0.5 g)
¼ tsp ground nutmeg (0.5 g)
For the Crispy Sage:
2 tbsp unsalted butter (28 g)
12 fresh sage leaves (5 g)
For the Candied Pecans:
¾ cup pecan halves, roughly chopped (85 g)
1 tbsp maple syrup (20 g)
1 tbsp brown sugar (13 g)
Pinch of salt
For the Burrata & Hot Honey:
8 oz burrata cheese (225 g)
3 tbsp hot honey (63 g)
For Garnish:
Fresh sage leaves
2 tbsp grated Parmesan cheese (10 g)
¼ tsp red pepper flakes (0.5 g)
Instructions
1. Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Before draining, reserve ½ cup (120 ml) of pasta water. Drain the pasta and set aside.
2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the minced garlic and cook for 30–60 seconds, stirring frequently, until fragrant but not browned.
3. Add the pumpkin purée, heavy cream, dried thyme, smoked paprika, kosher salt, black pepper, and nutmeg. Stir until well combined, then gently simmer for 4–5 minutes, stirring occasionally, until the sauce is creamy and slightly thickened.
4. Stir in the grated Parmesan and remaining 1 tablespoon of butter. Add the reserved pasta water a little at a time, stirring continuously, until the sauce becomes smooth and silky. Use only as much pasta water as needed to reach the desired consistency.
5. Add the cooked pasta to the pumpkin sauce and toss gently until every piece is evenly coated. Cook over low heat for another 1–2 minutes, allowing the pasta to absorb some of the creamy sauce.
6. Melt the butter in a small skillet over medium heat. Add the sage leaves and cook for 1–2 minutes per side, until crisp and the butter is lightly browned. Transfer the sage to a paper towel-lined plate to drain.
7. Add the chopped pecans, maple syrup, brown sugar, and a pinch of salt to a dry skillet over medium-low heat. Cook for 3–4 minutes, stirring frequently, until the pecans are glossy and caramelised. Remove from the heat and allow them to cool slightly so they become crunchy.
8. Transfer the creamy pumpkin pasta to a large serving dish or individual bowls. Break the burrata into pieces and scatter it over the warm pasta, allowing the cheese to soften slightly from the heat.
9. Top the pasta with the crispy sage and candied pecans. Drizzle the hot honey over the burrata and pasta just before serving.
10. Finish with grated Parmesan and red pepper flakes, if desired. Serve immediately while the pasta is warm, the burrata is creamy, the sage is crisp, and the pecans still have their crunchy texture.
Notes
Cook the pasta al dente so it holds up well when tossed with the creamy pumpkin sauce. Reserve the pasta water because its starch helps loosen the sauce and gives it a smooth, silky consistency. Keep the pumpkin cream sauce at a gentle simmer rather than boiling vigorously so it stays smooth and creamy. Watch the sage closely because the leaves cook quickly and can become too dark. Stir the pecans frequently while caramelising because the maple syrup and brown sugar can cook quickly. Add the burrata at the end so it softens gently while keeping its creamy texture. Drizzle the hot honey just before serving to keep its sweet-spicy flavour fresh. The candied pecans can be prepared ahead and stored in an airtight container once completely cooled. Crispy sage is best prepared close to serving. If prepared slightly ahead, cool completely before storing in an airtight container. Rigatoni and penne both work well, but other similar short pasta shapes can also be used. Serve with a simple green salad or lightly dressed seasonal vegetables for a larger meal. Another mild creamy cheese can be used instead of burrata, although the texture and flavour will be somewhat different.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian