15-Minute Fall Pasta

When we found this pumpkin “Fiori di Zucca” pasta last weekend we couldn’t resist. How perfect for fall? The orange torchio shape really does resemble a zucchini flower, and as it turns out, they are delicious.

15 minute Pumpkin Pasta with sage and brown butter

There are quite a few ways you could use this pasta (including two great suggestions on the box), but we turned ours into a simple weeknight dinner that can be made in about 15 minutes with a few ingredients you probably have on hand.

A classic brown butter and sage sauce is a fairly foolproof complement to most fall pastas. The plan of attack to get dinner on the table in 15 minutes is simple: use the time it takes to boil the pasta water to make the sauce, so as soon as the pasta is al dente (8 minutes for this), you can toss it to together and be done!

Adding pepper to this Pumpkin Pasta with sage and brown butter
Fiori di Zucca or Pumpkin flower Pasta with sage and brown butter

Our tips: Start with hot water so it comes to a boil faster, and be sure to salt it generously with sea salt. While the water is coming to a boil, all you need to do is warm butter in a small saucepan or saucier, and toss in the sage leaves when it’s melted. Continue heating the butter over medium heat, swirling it often, until it starts to turn brown and smells nutty.

There is a fine line between browning and burning, and you’ll cross it quickly, so if you’re not sure, err on the side of caution. As soon as the butter is deep golden brown, add the chicken stock carefully and keep warm while the pasta boils. As always, you’ll want to reserve a little of the pasta water to toss in with the cooked pasta and sauce to thicken it a bit.

We served ours on these plates from Crate and Barrel. They’re inexpensive and have become one of our go-to pieces, and they look perfectly rustic with pumpkin pasta.


15-Minute Fall Pasta
  1. Fill a stockpot with hot water and salt the water generously. Bring to a boil over high heat.
  2. While the pasta water is coming to a boil, melt the butter in a small saucepan or saucier. Add the sage leaves and brown the butter, swirling the pan frequently to make sure it does not scorch. When the butter is browned, add the stock and keep warm.
  3. When the pasta water is boiling, add the pasta and cook until al dente. Reserve a small amount of water and drain, then return the pasta to the pan.
  4. To finish, toss the pasta with enough butter sauce to lightly coat it. Add a few tablespoons of pasta water and a generous amount of freshly grated Grana Padano cheese and cook for 1-2 minutes further until the sauce thickens slightly. Serve immediately.
  5. pasta water


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