· kosher salt· 1 lb. pasta· extra-virgin olive oil· 1/4 c. sage leaves· Flaky sea salt· 1 onion, chopped· 2 garlic cloves, minced· 1 15-oz. can pumpkin purée· 1/4 c. dry white wine· Freshly ground black pepper· 2 tbsp. unsalted butter, cut into slices and chilled· 1/2 c. freshly grated Parmesan· 1 c. sour cream
Step 1Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions. Meanwhile, in a small skillet over medium-high heat add 4 to 5 tablespoon olive oil; when oil is hot but not smoking add dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt; set aside. In a large skillet over medium heat sauté onions and garlic, about 1 minute. Add pumpkin and white wine and season with 1 teaspoon salt and 1/2 teaspoon black pepper; simmer for 5 minutes. Stir in cheese and butter until melted and creamy. Stir in sour cream and pasta until well coated. Garnish with fried sage leaves and serve.