Pumpkin Pasta with Andouille Sausage, Goat Cheese and Brown Butter Walnut Sage Crumble
Pumpkin pasta is a must for the fall season, and it’ll keep you cozy all through winter, too. This dish becomes a showstopper with the goat cheese and crème fraîche that make it creamy and rich, the andouille sausage that comes in with a hint of spice, and of course, don’t forget the sweet, crunchy pop from the brown butter walnut sage crumble on top!
Makes4 servings
Preparation Time10 min
Cooking Time20 min
Ingredients
- Brown Butter Walnut Sage Crumble
- 2 tablespoons (28 g) unsalted butter
- 7 to 8 sage leaves
- 1/2 cup (60 g) walnuts, chopped
- 2 teaspoons (10 g) light or dark brown sugar
- 1/2 teaspoon salt
Pumpkin Pasta- 1 pound (455 g) dried pasta (see Notes)
- 12 ounces (340 g) andouille sausage, sliced into medallions (see Notes)
- 2 tablespoons (28 g) unsalted butter
- 4 cloves garlic, minced
- 1 (15-oz [425-g]) can pumpkin puree
- 1 cup (240 ml) vegetable or chicken stock
- 1/2 cup (75 g) goat cheese, plus more for serving
- 1/2 cup (115 g) crème fraîche
- 1/2 teaspoon salt
- Freshly ground black pepper (optional)
Instructions:
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Make the crumble: In a medium-sized skillet, melt the butter over medium heat. Once it starts to foam and brown, add your sage leaves and allow them to crisp up (this should take less than 3 minutes). Transfer the leaves to a paper towel–covered plate. Add the walnuts to the pan and toast for about 5 minutes, then transfer to a small bowl. Crumble the sage leaves into the bowl (reserving a few whole crispy leaves for serving, if you wish), then add the brown sugar and salt. Mix well and set aside.
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Make the pasta: In a saucepan, cook the pasta according to the package instructions. Meanwhile, in a large skillet, arrange the sausage slices in a single layer and let brown for 8 to 10 minutes. Once browned, transfer the sausage to a plate.
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Allow the pan to cool slightly, then add the butter. Once it starts to brown, add your garlic. Let the garlic cook for 30 seconds, or until fragrant (be careful not to let it burn), then add the pumpkin puree. Add the stock and mix until fully incorporated. Once smooth, add the goat cheese, crème fraîche, salt and pepper to taste (if using).
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Drain the pasta, return it to the saucepan used to cook it and add the andouille sausage. Mix until completely coated. Serve with a godly amount—at least 1 tablespoon (15 ml)—of brown butter walnut sage crumble on top. I like to top it with extra goat cheese and crispy sage leaves!
Notes:
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You can use any kind of pasta for this recipe, but I prefer rigatoni because the ridges allow the sauce to cling to the pasta.
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Just leave out the andouille sausage and use vegetable stock to have a delicious vegetarian dish.
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