Hot Honey Pumpkin Pasta with brown butter and sage
1 lb pasta of choice
- 1/2 yellow onion chopped
- 4-5 cloves of garlic sliced
- 1 Tbsp tomato paste
- ¾ cup pumpkin puree
- 4 tbsp unsalted butter (cut into 4 pieces)
- 3 tbsp sage leaves finely chopped
2 Tbsp Zab’s hot honey
- ½ cup ricotta
- 2 Tbsp cream (sub milk or broth if needed)
- ⅛ tsp nutmeg (add to taste)
- Tons of black pepper
- Olive oil
Heat pan over medium heat - add about 2 tablespoons olive oil
- Add onion and salt lightly to prompt sweating and caramelization
- Cook for about 5-7 mins over medium heat, stirring regularly, until translucent and starting to brown on the edges
- Add garlic, and cook another 2-3 mins until soft. Add a tsp of water to the pan if it's dry.
- Add 1 tbsp tomato paste and cook for another 2 mins, stirring together in the pan.
- Add ½ cup pumpkin puree, mix to combine, then set pan aside.
- In another small pan, heat over medium heat and add butter pats.
- Let the butter melt and become foamy, swirling occasionally. Add sage when it begins to fizz before browned. Cook until butter is fragrant and browned. You know it’s ready when you see a caramel brown bottom under the foam when swirling.
- Add browned butter to the pan with the pumpkin and onion mixture and combine. Bring everything together over medium heat.
- Add 2 Tbsp Zab’s hot honey and cook for a few mins until the mixture begins to bubble on the edges, then remove from heat.
- At this point, cook your pasta of choice as instructed and reserve pasta water towards the end to add to sauce.
- Meanwhile, transfer the pumpkin sauce to the blender, add ricotta and blend until smooth.
- Add blended pumpkin sauce back to the pan to toss with pasta when done
- When pasta is ready, add directly to the pan along with ¼-½ cup reserved pasta water to reach a saucy consistency.
- Serve with fried sage leaves, toasted nuts or pepitas (pumpkin seeds), fresh parmesan, and lots of black pepper.