Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
1/2 lb. fresh pappardelle pasta
10 sage leaves
2 tbsp. butter
1/3 cup speck, coarsely chopped
2 tbsp. extra virgin olive oil
1/2 shallot, finely chopped
4 garlic cloves, minced
2 cups pumpkin purée
2 tbsp. tomato paste
1/2 tsp. salt
1/4 tsp. sugar
1/4 cup vodka
3/4 cup heavy cream
1/4 cup Parmigiano Reggiano, finely grated
Bring a large pot of water to a boil. Meanwhile, heat the butter in a small sauté pan over medium heat and fry the sage leaves until they begin to crisp. Remove from heat and set aside.
In a separate small sauté pan, add the speck and sauté for 3-5 minutes over medium heat until crispy. Remove from heat and set aside.
Heat the olive oil in a large sauté pan over low heat and sauté the chopped shallot until soft and translucent, about 4-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant.
Add the pumpkin purée, tomato paste, speck, salt and sugar to the pan. Stir and let sit on medium-low heat for 2-3 minutes until the pumpkin-tomato mixture deepens in color.
Add 1/4 cup of vodka to deglaze the pan. Stir until the vodka has fully evaporated, about 1-2 minutes.
Remove from heat and stir in the heavy cream and Parmigiano. Add more salt to taste.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it’s al dente. Reserve 3/4 cup pasta water.
Strain the pasta and add it to the pan along with the pumpkin sauce and 1/4 cup pasta water. Toss on high heat until the pasta is fully coated in the sauce. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with crispy sage and more Parmigiano.