Savory Pumpkin Pasta with Spicy Crispy Sage Crumb

A modern fusion take on cozy fall pasta: silky, aromatic pumpkin sauce swirls around perfectly cooked pasta, finished with a restaurant-worthy, spicy crispy sage crumb. Elevate pumpkin season with this rich yet light dish—layered with umami, warmth, and crunch for a plate-worthy, unforgettable experience.

By @Erica | Elevated Recipes

Original recipe source

Cook time: 35 minutes

Servings: 4

Ingredients

• 0 bread_crumbs preferably panko or fresh, for topping
• 0 bread_crumbs
• 0 water
• 0 salt
• 0 pasta such as rigatoni, penne, or fettuccine
• 0 sage fresh leaves
• 0 olive_oil
• 0 sage for crispy crumb
• 0 chili_flakes
• 0 bread_crumbs toasted
• 0 salt
• 0 butter unsalted, for sauce
• 0 garlic finely minced
• 0 pumpkin puree
• 0 sage remaining, for sauce
• 0 chicken_broth or vegetable broth for vegetarian
• 0 heavy_cream
• 0 parmesan_cheese freshly grated
• 0 water reserved pasta water
• 0 pasta cooked
• 0 salt
• 0 black_pepper freshly ground
• 0 lemon_juice freshly squeezed
• 0 pasta prepared as above
• 0 bread_crumbs sage and chili infused, as prepared
• 0 parmesan_cheese shaved
• 0 olive_oil extra virgin, for drizzling
• 0 sage whole leaves, for garnish

Instructions

1. Preheat your oven to 350°F to toast the breadcrumbs for extra crunch and flavor.
2. Spread breadcrumbs evenly on a baking sheet and toast in the oven until golden, about 7 minutes. Stir once halfway through.
3. Bring a large pot of salted water to a rolling boil for the pasta.
4. Cook your pasta to al dente according to package instructions, reserving some pasta water before draining.
5. While pasta cooks, finely chop sage leaves and set half aside for the sauce.
6. Heat olive oil in a large skillet over medium heat. Add half the sage and a pinch of chili flakes, stirring until fragrant and crisp, about 1-2 minutes.
7. Add toasted breadcrumbs to the skillet and toss with the sage and chili oil until deeply golden and crispy. Transfer to a bowl and season lightly with salt.
8. In the same skillet, melt butter over medium-low heat. Sauté finely minced garlic until just golden and aromatic.
9. Stir in pumpkin puree, remaining chopped sage, and a splash of chicken broth. Simmer, stirring, until slightly thickened and aromatic.
10. Whisk in heavy cream and freshly grated parmesan cheese. Add a splash of reserved pasta water to create a silky, clinging sauce.
11. Transfer drained pasta directly into the sauce, tossing continuously over low heat until evenly coated and glossy.
12. Taste and adjust seasoning with salt, black pepper, and a squeeze of fresh lemon juice to balance richness.
13. Plate pasta in shallow bowls, twirling for height using tongs or a carving fork for a restaurant-style presentation.
14. Generously sprinkle the spicy crispy sage crumb over each serving, ensuring an even distribution for crunch in every bite.
15. Finish with extra parmesan shavings, a drizzle of high-quality olive oil, and a few fresh whole sage leaves for garnish.