Brown Butter Pumpkin Alfredo Pasta Recipe

Introduction

This Brown Butter Pumpkin Alfredo Pasta combines creamy comfort with warm autumn flavors. Rich brown butter, savory sage, and pumpkin puree create a luscious sauce that perfectly coats rigatoni. Topped with crispy bacon and parmesan, it’s an easy yet elegant meal for the season.

Ingredients

• 4-6 strips of bacon, cooked and chopped
• 1 lb dried rigatoni (or any short cut pasta of choice)
• 4 tablespoons unsalted butter
• 4 cloves garlic, finely minced or pressed
• 1/4 cup fresh chopped sage leaves
• 1 cup canned pumpkin purée (not pumpkin pie mix)
• Kosher salt and freshly ground black pepper, to taste
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 1 cup heavy whipping cream
• 1/2 cup freshly grated parmesan, plus more for topping

Instructions

1. Step 1: Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente.
2. Step 2: While the pasta cooks, melt the butter over medium heat in a large, light-colored heavy-bottomed pot. Let it foam and bubble, watching closely as it turns a clear golden color, then a deep brown with a nutty aroma, about 5-7 minutes. Do not leave unattended to avoid burning.
3. Step 3: Add the garlic and chopped sage to the brown butter, stirring and scraping up any browned bits with a wooden utensil. Cook until fragrant, about 1-2 minutes.
4. Step 4: Stir in the pumpkin purée, salt, pepper, nutmeg, and cardamom until combined. Pour in the heavy cream and let the sauce simmer gently for 2-3 minutes.
5. Step 5: Reserve 1 cup of the pasta cooking water, then drain the pasta without rinsing. Add the pasta back into the pot with the pumpkin sauce.
6. Step 6: Stir in the parmesan cheese and 1/2 cup of reserved pasta water, mixing well to combine. Add more pasta water if needed to reach your desired sauce consistency.
7. Step 7: Serve the pasta immediately, topped with chopped bacon and extra parmesan if you like. Enjoy this cozy, flavorful dish warm.

Tips & Variations

• Use a light-colored pan so you can easily see the butter browning and avoid burning it.
• Swap rigatoni for penne or orecchiette if preferred; any short pasta works well to hold the sauce.
• For a vegetarian version, omit the bacon and add toasted nuts like walnuts or pecans for crunch.
• Add a pinch of red pepper flakes for a subtle kick that complements the warm spices.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or pasta water to loosen the sauce as needed. Avoid microwaving to preserve the sauce’s creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned purée?

Yes, but make sure to cook and puree the fresh pumpkin thoroughly until smooth before using. It may add more moisture, so adjust the cream quantity accordingly.

What if I can’t find cardamom or sage?

If cardamom is unavailable, replace it with a pinch of cinnamon or allspice for a warm spice note. If fresh sage is out of reach, dried sage can be used at half the amount, though fresh yields better flavor.

Brown Butter Pumpkin Alfredo Pasta Recipe

---

★★★★★

4.5 from 97 reviews

• Author: Harry
• Total Time: 30 minutes
• Yield: 4–6 servings 1x

Pin Recipe

Print Recipe

Description

A rich and comforting Brown Butter Pumpkin Alfredo Pasta recipe featuring a creamy pumpkin sauce infused with browned butter, fresh sage, and warm spices, tossed with al dente rigatoni and topped with crispy bacon and parmesan. Perfect for a cozy autumn meal.

---

Ingredients

Scale 1x2x3x

Pasta

• 1 lb dried rigatoni (or any short cut pasta of choice)
• Kosher salt, for pasta water

Bacon

• 4–6 strips of bacon, cooked & chopped into pieces

Brown Butter Pumpkin Sauce

• 4 tablespoons unsalted butter
• 4 cloves garlic, finely minced or pressed
• 1/4 cup fresh chopped sage leaves
• 1 cup canned pumpkin purée (not pumpkin pie mix)
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• Kosher salt & freshly ground black pepper, to taste
• 1 cup heavy whipping cream
• 1/2 cup freshly grated parmesan cheese, plus more for topping

---

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain pasta without rinsing and set aside.
2. Brown the butter: In a large, heavy-bottomed pot or Dutch oven with a light-colored interior, melt the butter over medium heat. Allow it to bubble and foam, watching carefully. The butter will change color from clear to light golden, then to deep brown with a nutty aroma and brown bits forming at the bottom. This process takes about 5-7 minutes and must be monitored closely to avoid burning.
3. Add the flavor agents: Stir in the minced garlic and fresh sage leaves into the browned butter. Cook for 1-2 minutes, scraping any brown bits from the pot with a wooden spoon to release their flavor. Then add the pumpkin purée, nutmeg, cardamom, and season with salt and pepper to taste. Mix thoroughly.
4. Simmer the sauce: Pour in the heavy cream and stir to combine. Let the sauce simmer gently for 2-3 minutes until it thickens slightly and all the flavors meld together.
5. Combine pasta and sauce: Add the cooked rigatoni back into the pot with the pumpkin sauce. Stir in the grated parmesan and 1/2 cup of the reserved pasta water. Mix well until the sauce coats the pasta evenly. If the sauce feels too thick, add more pasta water until desired consistency is reached.
6. Serve: Plate the pasta immediately. Top with the chopped crispy bacon and an additional sprinkle of parmesan cheese if desired. Serve hot and enjoy your cozy brown butter pumpkin Alfredo pasta.

Notes

• Use canned pumpkin purée, not pumpkin pie filling, for the best flavor and texture.
• Do not leave the butter unattended when browning as it can burn quickly.
• Reserve pasta water to help loosen the sauce if needed for perfect consistency.
• Fresh sage adds a lovely herbal note, but you can substitute with dried sage if unavailable (use about 1 teaspoon dried).
• For a vegetarian version, omit bacon and optionally add toasted nuts or crispy fried sage leaves.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Keywords: Brown Butter, Pumpkin Alfredo, Pasta, Autumn Recipe, Comfort Food, Rigatoni, Sage, Bacon