Sort ingredients
amishlawnmower
QR Code
Listen
Pdf
Bring a large, deep skillet of salted water to a simmer and cook the pasta until it reaches al dente. Drain the pasta, making sure to reserve 1 cup of the cooking water.
In a small skillet over medium-high heat, melt the butter. Once melted, add the crushed red pepper flakes, minced shallots, chopped sage leaves, salt, and black pepper.
Whisk the mixture until the butter starts to bubble and turn brown.
Stir in the pumpkin butter along with a splash of the reserved pasta water, whisking until the sauce is well combined and has a saucy consistency.
Toss the cooked pasta in the pumpkin brown butter sauce until evenly coated.
Serve the pasta garnished with freshly grated Parmigiano-Reggiano.