Tagliatelle with Brown-Butter Pumpkin Cream Sauce and Fried Sage

• 8 ounces, weight Tagliatelle Or Fettuccine Pasta
• 2 Tablespoons Butter
• 12 whole Medium Sage Leaves
• 1 Tablespoon Extra Virgin Olive Oil
• 1/2 whole Medium Onion, Chopped
• 1 clove Garlic, Minced
• 1 cup Pureed Pumpkin
• 1/2 cups Heavy Cream
• 1/4 cups Freshly Grated Parmigiano Reggiano, Plus More For Serving
• 1 pinch Freshly Grated Nutmeg

1. Bring a large pot of salted water to a boil.
2. The water should taste like salt water.
3. Add pasta and cook until al dente, stirring occasionally.
4. Drain, reserving 1 cup of pasta water.
5. Set aside.
6. While pasta cooks, melt butter in a large saute pan over medium heat.
7. Add sage and fry about 3 minutes or until crispy, flipping halfway through.
8. Transfer sage to a paper towel-lined plate, reserving browned butter in pan.
9. Add olive oil and onion to pan; season with salt and pepper.
10. Saute 35 minutes or until softened and translucent.
11. Add garlic and saute for 3060 seconds.
12. Transfer mixture to a food processor or blender and puree, adding a few tablespoons of reserved pasta water if needed.
13. Return onion mixture to pan.
14. Stir in pumpkin, cream and cheese; season with salt, pepper and nutmeg.
15. Thin with pasta water, as needed.
16. Add pasta to pan, stir to coat in sauce and heat through, 23 minutes.
17. Taste and adjust seasoning, if needed.
18. Garnish with fried sage, and serve with grated cheese.
19. Enjoy.

weight tagliatelle, butter, olive oil, onion, clove garlic, pumpkin, heavy cream, freshly grated parmigiano reggiano, nutmeg

Taken from tastykitchen.com/recipes/main-courses/tagliatelle-with-brown-butter-pumpkin-cream-sauce-and-fried-sage/ (may not work)