This easy, versatile and vegetarian dish is perfect when there’s a chill in the air. Using Tradizionale Rotini, this decadent pasta is packed with the warm flavours of pumpkin, sage, and nutmeg.
In large pot of boiling salted water, cook pasta according to package directions; drain, reserving ½ cup (125 mL) cooking liquid.
Meanwhile, chop enough of the sage to make 2 tbsp (30 mL); reserve remaining sage leaves and set aside. Heat 2 tbsp (30 mL) oil in large skillet set over medium heat; sauté chopped sage, red onion, shallots, chili flakes and nutmeg for 3 to 5 minutes or until softened.
Stir in vodka; cook for 1 to 2 minutes or until slightly reduced. Add pumpkin and cream; cook for 4 to 6 minutes or until thickened.
Meanwhile, heat remaining oil in small skillet over medium heat; cook reserved sage leaves for 1 to 2 minutes or until crispy. Transfer to paper towel–lined plate. Set aside.
Stir ⅓ cup (75 mL) grated Parmesan into pumpkin sauce; season with salt and pepper. Toss with pasta and reserved cooking liquid.
Transfer to plates; top with crispy sage leaves and remaining Parmesan.
Tips
Use extra pumpkin purée and cream for tarts.
In food processor, pulse extra shallots, red onion, sage, and red chili flakes to use for soup or as the base for another sauce.