Brown Butter Pumpkin Parm Mafaldine with Crispy Soppressata and Toasted Sage Breadcrumbs

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

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Creamy pumpkin Parmesan mafaldine with nutty brown butter, crispy soppressata, and golden garlic sage breadcrumbs. A cozy fall pasta dish ready in 30 minutes!

Ingredients:

Brown Butter Pumpkin Parm Mafaldine:

• 1/2 lb. mafaldine

• 1/4 lb. soppressata, chopped

• 6 tbsp. butter

• 4 garlic cloves, minced

• 1 cup pumpkin purée

• 1/2 tsp. salt, plus more to taste

• 3/4 cup heavy cream

• 1/4 cup Parmigiano Reggiano, finely grated

• 1/2 cup garlic sage breadcrumbs

• Pasta water as needed

Garlic Sage Breadcrumbs:

• 1/2 cup plain panko breadcrumbs

• 2 tbsp. extra virgin olive oil

• 1 garlic clove, minced

• 1 tbsp. fresh sage, chopped

• Salt to taste

Directions:

Garlic Sage Breadcrumbs:

1. Heat the olive oil in a pan over medium-low heat. Add the minced garlic and sauté for 1–2 minutes, until fragrant.

2. Add the panko breadcrumbs and salt. Toast until golden brown.

3. Stir in the chopped sage and toast for another 1–2 minutes.

Brown Butter Pumpkin Parm Mafaldine:

1. Bring a large pot of water to a boil.

2. Meanwhile, add the soppressata to a large pan over medium heat and cook until lightly crisped. Remove from the pan and set aside.

3. Meanwhile, melt the butter in a large pan until it begins to bubble and turn caramel brown in color, stirring frequently.

4. Add the minced garlic and sauté for 1–2 minutes, until fragrant. Stir in the pumpkin purée and salt. Cook for 1–2 minutes.

5. Remove from heat and stir in the heavy cream and Parmigiano. Add salt to taste.

6. Once the water comes to a boil, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.

7. Strain the pasta and add it to the pan along with the pumpkin sauce and 1/4 cup pasta water. Toss on medium-high heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time.

8. Plate and top with breadcrumbs, crispy soppressata and more Parmigiano.