Creamy Pumpkin Pasta with 'Nduja + Crispy Sage
CREAMY Pumpkin PASTA with 'Nduja + Crispy Sage
Oof this pasta! It’s almost impossible to even write a post about it because it leaves me speechless every time. Creamy pumpkin past with 'ndudja + crispy sage. The creamy, dreamy (and dare I say better?!) cousin to classic alla vodka sauce. It’s cozy and decadent and gets a nice punch of flavor thanks to the Calabrian chilis, ‘Nduja and crispy sage. And, while I know I might get heat for the bold statement I’m about to make, I’m going to say it anyways. I think I may actually like this pumpkin recipe better than the OG recipe….
SO, WHAT EXACTLY IS CREAMY PUMPKIN PASTA ANYWAYS?
Like I said, think of this as the fall cousin of traditional spicy alla vodka, but with a few upgrades. Obviously, the main one being the addition of pumpkin, which gives this a touch of creamy fall flavor. The big upgrade being the addition of ‘nduja, which just adds a nice kick and bit of extra warmth to this dish. Of course, pumpkin and sage pair together so beautifully so I couldn’t resist the addition of crispy sage to really round out this pasta. And obviously we have all our usual alla vodka ingredients that make this dish so creamy and dreamy- heavy cream, Parmesan cheese, butter and a touch of tomato paste.
BUT ALSO, WHAT IS ‘NDUJA + WHERE DO I GET IT?
'Nduja is only the best thing ever (after burrata and calabrian chilis and pasta, of course). Essentially it’s a spicy, spreadable pork sausage that has my favorite Calabrian chilis in it (Are you getting it why I love it so much now??!). As I’m sure you can guess based on said calabrian chilis, it’s from the region of Calabria in Southern Italy. It reminds me a little of an andouille or chorizo. It’s a little sweet, a little spicy and can be eaten as is, or sauteed down like in today’s recipe.
As for where you can buy it, check your local Italian store or Eataly. Sometimes Whole Foods will have it available and you can also check with your local butcher.
HOW TO MAKE PUMPKIN PASTA
Just like it’s alla vodka relative, pumpkin pasta is pretty simple and easy to make, with just a few added steps.
Crisp the sage. I like to do this first for two reasons. One so it has time to cool, but secondly so that the sage essence infuses the oil and consequently the sauce.
Saute the garlic, shallots and thyme.
Add the tomato paste and calabrian chilis and let them brown. Then add the ‘nduja to saute until it’s nice and crispy. Add the vodka and let it sizzle off before stirring in the pumpkin puree and salt.
Add in all the things that make this sauce creamy and dreamy- heavy cream, butter and lots of Parmesan cheese.
Toss with the pasta and some pasta water for extra sauciness and toss until everything is nice and coated.
Serve with topped with extra parm and the crispy sage. Dig in and enjoy quite possibly the best pasta of your life!
TIPS AND TRICKS
Be sure to salt the pasta water like the ocean. Trust me, it makes all the difference in the flavor of your pasta if the water is under-salted.
For the pumpkin puree, make sure that you use plain, pure 100% pumpkin puree NOT pumpkin pie filling aka you don’t want any seasonings, spices, additives, etc. Just pure pumpkin. Any puree will do- Trader Joe’s, Whole Foods, Libby’s, even homemade.
‘Nduja and calabrian chilis can both be found at any Italian grocer or even Eataly. Sometimes Whole Foods or a local butcher shop will also carry ‘Nduja. And the calabrian chili pasta you can also find at Trader Joe’s.
For the pasta, I like to use something with a curl, spiral or other indentation so that it really captures the sauce and ensures every bite is a super saucy, super flavorful bite. For this recipe and post I use this fusilli col buco.
I like to add extra pasta water to my sauce to make it extra saucy (and I find it reheats better this way too), but it’s totally up to you.
Last but not least, don’t be afraid to go heavy on the cream and cheese. I mean it is called creamy pumpkin pasta for a reason!
Pumpkin Pasta
with 'Nduja + Crispy Sage
INGREDIENTS
1 pound pasta of your choice (I prefer something with spirals or little pockets that can really pick up the sauce)
Kosher salt
1 tablespoon olive oil
A generous handful of fresh sage leaves (roughly a loose half cup)
4 cloves of garlic, minced
1 shallot, minced
1 teaspoon thyme
2 tablespoons tomato paste
1/2-1 teaspoon calabrian chili paste or crushed red pepper flakes (amount depends on how mild or spicy you prefer your food)
4 ounces ‘Nduja
2 tablespoon vodka
1 cup pumpkin puree (not pumpkin pie filling)
1 teaspoon sea salt
1 cup heavy cream
1/2 cup grated parmesan cheese, plus more for serving
4 tablespoons unsalted butter
Fresh black pepper, sea salt and red pepper flakes, to garnish
DIRECTIONS
Bring a large pot of heavily salted (like the ocean) water to boil over high heat. Add in pasta and cook just until al dente (every brand and type of pasta varies so this could be anywhere from 5-9 minutes; just be sure to check the package directions). Whatever you do, do not overcook it, as it will be getting additional cook time in the sauce, which will soften the pasta even more. In fact, sometimes I even undercook the pasta by a minute or two just so I ensure that it doesn’t overcook in the final steps.
Meanwhile, heat the oil in a large, deep skillet over medium heat. Add the sage in a single layer, let it get crispy, which will take about 30-60 seconds, then remove to a paper towel lined plate.
To the same pan, add the garlic, shallots and thyme and saute, stirring occasionally, until the shallots start to become translucent and caramelized and the garlic starts to turn golden brown. Add in the tomato paste and calabrian chili paste and cook, continuing to stir, about 30-60 seconds, until the mixture starts to brown. Then add in the ‘nduja and cook 2-3 minutes, stirring occasionally, until it’s cooked down and crispy. Add the vodka (Watch for the steam!) then stir until the liquid is mostly evaporated, about 30-60 seconds.
Next stir in the pumpkin puree and salt, then the cream and mix until everything is well combined. Lastly mix in the cheese and butter and stir until melted and well combined. If you find that the sauce is bubbling too much and/or begins to stick to the bottom of the pan, just turn the heat down to medium-low while you finish mixing in the cream.
Drain the pasta, reserving the pasta cooking liquid. Toss the pasta into the skillet with the sauce along with about ½ cup of the pasta water (I use a soup ladle to add in my pasta water). Keeping the skillet over medium-low heat, continue stirring gently until the pasta is well coated. Continue adding additional pasta water as needed to reach the desired thickness/amount of sauce. I like a lot of sauce, so I usually end up adding about 1 1/2-2 cups total of pasta water, letting it cook down a bit in between each addition. If you make the sauce too thin, you can always add a little more butter or cream or continue simmering for a few more minutes until the sauce cooks down.
Season with fresh ground pepper and additional salt, as needed. Served topped fresh grated Parmesan cheese and the crispy sage and, for more heat, additional Calabrian chilis or red pepper flakes.
