Thanksgiving Pumpkin Pasta in 30 Minutes

Instructions:

1. Fill a large pot with water and add salt. Bring to a rolling boil.
2. Add pasta and cook until al dente (usually 1-2 minutes less than the package directions).
3. Before draining, scoop out 1 cup (240ml) of the cloudy pasta water and set it aside. Drain the rest of the pasta.
4. Heat olive oil and butter in a large skillet over medium heat until the butter foams.
5. Add fresh sage leaves and fry for about 1 minute until crisp and the butter smells nutty. Remove leaves and set aside for garnish.
6. Add minced garlic to the remaining butter and sauté for 30-60 seconds until fragrant but not browned.
7. Stir in the pumpkin puree and ground nutmeg. Cook for 2 minutes, stirring constantly to toast the puree.
8. Pour in the heavy cream and whisk until the color is a uniform, creamy orange.
9. Lower heat to medium-low and stir in the Parmesan cheese until melted.
10. Gradually add the reserved pasta water, 1/4 cup at a time, whisking until the sauce reaches a glossy consistency.
11. Toss the cooked pasta into the sauce until evenly coated. Garnish with the fried sage leaves and optional red pepper flakes.