Pumpkin Ricotta Pasta is the perfect fall dinner that can be ready in about 30 minutes. It’s cozy and comforting and so very flavorful.
Pumpkin Ricotta Pasta almost reminds me of the filling of a ravioli. It’s so creamy and delicious. Enjoy with a side salad and you have a wonderful meal to share with your family.
Pumpkin Ricotta Pasta
Ready in under 30 minutes, this cozy fall pasta will be your new favorite comfort dinner.
Ingredients
- 2 Shallots sliced
- 3 Garlic Cloves crushed
- 15 Sage Leaves 5 sliced, 10 fried
- 1/4 cup Extra Virgin Olive Oil
- 2 Large Italian Sausage Links about 1/2 pound
- 1 oz. Cognac
- 1/2 cup Pumpkin Puree
- 1/4 cup Ricotta
- 1 cup Parmesan Cheese grated
- 1 cup Reserved Pasta Water
Garnishes
- Parmesan Cheese
- Basil
- Red Chili Flakes optional
Instructions
- Prep the shallots, garlic and sage and set to the side.
- Start a pot of water to boil. Once the water boils, cook the pasta to al dente- usually one minute less that the package says.
- In a separate pan, add the olive oil and heat to medium high. Add the whole sage leaves to fru, this will make an amazing garnish and infuse the oil for later. Fry the leaves for around one minute until they start to turn slightly brown. Remove from the oil and place on a paper towel lined plate. Set to the side.
- To the hot oil, add the shallots and Italian sausage. Break the sausage into crumbles and sauté together. Add the garlic and sage once the shallots and sausage are slightly browned.
- Once the garlic and sage are fragrant, deglaze the pan with the cognac. Scrape all the brown bits off the pan.
- Once deglazed, add the pumpkin and let that cook for 2 minutes. Add the ricotta and stir well. Add the Parmesan cheese and stir again. Lower the heat to medium low.
- Once the pasta is almost cooked, add in pasta water to the sauce 1/4 cup at a time to get your desired consistency. I usually use around 3/4 cup.
- Add the cooked pasta directly to the sauce and stir well.
- Plate the pasta and add all the garnishes. Enjoy immediately.
