When we think of pasta, we usually think tomato or seafood sauces that coat long strands of spaghetti or linguini. Most sauces that coat small, short pasta are very rich, like mac and cheese or quattro fromaggi. Maybe that is why I am so partial to this delicious dish. It is plain canned pumpkin puree, flavored with some cooked onions, garlic and sage with a little help from mascarpone or ricotta to add a touch of richness.
It is very easy to double the recipe using the entire can of pasts, just be sure to save a good deal of the pasta water. That way, if you refrigerate leftovers and they tend to seep into the pasta which thickens the sauce, you can add some of the water to thin it out.
The original recipe came from Food & Wine and it called for hazelnuts, which I didn’t have. But I did have a bag of roasted, salted pistachio which I think work beautifully. The rest is loosely adapted, as is my style.
Now I have a request. If you have a comment. PLEASE DO NOT EMAIL IT TO ME. Instead, leave it in the comments and I will respond immediately. Everyone would like to hear what you have to say. Thanks so much.
Pasta with Creamy Pumpkin Sauce & Toasted Pistachios
1/2 pound orecchiette pasta
2 tablespoons unsalted butter
1 small red onion, chopped
1 garlic clove, chopped
1 heaping teaspoon minced fresh sage
1/2 of a 15 ounce can pumpkin puree
Kosher salt and freshly ground pepper
1/4 cup mascarpone or ricotta cheese
¼ cup freshly grated Parmigiano-Reggiano cheese (plus more for serving)
1/4 cup roasted pistachios, coarsely chopped
2 tablespoons snipped chives
1. Cook pasta: In a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 3/4 cup of the cooking water.
2. Make sauce: Meanwhile, in a medium saucepan, melt the butter. Add the onion, garlic and sage and cook over moderately low heat until the onion is softened, about 7 minutes. Transfer the mixture to a food processor. Add the pumpkin puree and 1/2 cup of the pasta water and process until smooth. Season with salt and pepper.
3. Wipe out the pasta pot. Scrape the pumpkin puree into the pot and cook over moderately low heat until hot. Mix in the mascarpone or ricotta and the 1/4 cup of grated cheese. Add the pasta and toss to coat thoroughly and heated through. Season with salt and pepper.
4. Serve: Transfer the pasta to bowls, sprinkle the pistachios and chives on top and serve right away, passing additional Parmigiano at the table.
To make ahead: The pumpkin sauce can be refrigerated overnight. Reheat the sauce before tossing with the pasta and the pasta cooking water.
Makes 4 servings.
