The key to any exceptional Italian pasta recipe boils down to methodology. Be it a Cacio e Pepe, a traditional Carbonara, or this irresistible velvety Creamy Pumpkin Ditalini pasta, allowing the starch from the pasta to bind the sauce into a smooth sauce is critical. Creamy and luscious, this gorgeous pumpkin pasta sauce from The Butter Table is the perfect dish to cozy up with on a cold fall day. Using tiny Ditalini noodles, it's almost like a pumpkin risotto, but with pasta. Could there be anything more comforting than that? 

CREAMY PUMPKIN DITALINI PASTA

Serves 2

INGREDIENTS

▢ 2-3 tbsp Extra Virgin Olive Oil
▢ 8-10 fresh sage leaves
▢ 6 cloves garlic, minced
▢ 1/2 tsp Chili Pepper Flakes
▢ 1 cup pumpkin purée (unsweetened)
▢ 2 1/2 cups chicken stock or vegetable broth
▢ 3/4 cup heavy cream
▢ 1/2 lb Ditalini pasta
▢ Salt & freshly ground black pepper, to taste
▢ 1/2 cup freshly grated Parmigiano Reggiano, plus more for serving

DIRECTIONS

1. In a large, deep skillet, heat Extra Virgin Olive Oil over medium heat. Add fresh sage leaves and let them crisp for about 1-2 minutes, or until they darken slightly and become fragrant. Carefully transfer the sage to a paper towel-lined plate to cool. Keep the oil in the pan.
2. To the same pan with infused oil, add the minced garlic and crushed red pepper flakes. Sauté until fragrant, about 1 minute, being careful not to let the garlic brown.
3. Stir in the pumpkin purée, followed by the chicken stock. Mix well until the pumpkin is fully incorporated into the broth.
4. Add the Ditalini pasta to the pan, along with salt and black pepper to taste. Cover and cook over medium-low heat, stirring occasionally, until the pasta is al dente and the mixture has thickened, about 10-12 minutes. Be careful so the pasta doesn’t stick to the bottom of the pan.
5. Reduce the heat to low and pour in the heavy cream. Stir to combine, then add the grated Parmigiano Reggiano, continuing to stir until the cheese melts and the sauce becomes creamy. Taste and adjust seasonings, adding more salt and pepper as needed.
6. Top each bowl with the crispy sage leaves and extra grated Parmigiano Reggiano, if desired.
7. Mangiamo.