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pumpkin cavatelli

Pumpkin Cavatelli with Sage Brown Butter

We paired these easy to make pumpkin cavatelli with a sage brown butter sauce and spicy Italian sausage for the absolute perfect fall pasta.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting time for the pasta dough 30 minutes
Cuisine Italian
Servings 4 people

Ingredients
  

For the cavatelli:

  • 10 oz semolina flour
  • 10 oz double zero flour
  • 1 cup pumpkin puree
  • 1 egg yolk
  • water, as needed

For the sauce:

  • 6 tbsp butter
  • 2 tbsp fresh sage, minced
  • 5 garlic cloves, minced
  • 1/2 cup reserved pasta water
  • 1 lb hot Italian sausage, ground or removed from casing (optional)
  • parmesan cheese, for seving

Instructions
 

For the pasta

  • In a small bowl, whisk together the pumpkin puree and the egg yolk.
  • If using a stand mixer fitting with the paddle attachment, combine flours and egg yolk/pumpkin in the mixer. Begin mixing on a slow speed, adding small amounts of water as you go, if needed, until the mixture comes together into a ball. Knead on medium for 5 minutes
  • If kneading by hand, mix flours and dump out onto the countertop. Make a well in the center of the flour pile and add the egg/pumpkin mixture to this well. Begin incorporating flour into the egg/pumpkin mixture, adding a bit of water as needed as you go. Knead the dough by hand on the countertop for 5-10 minutes.
  • Check that the dough is sufficiently kneaded by cutting the dough in half. You should see many small air pockets inside the dough. If you don't see these, continue kneading.
  • Wrap the dough in plastic wrap or cover and set aside to rest for at least 30 minutes. The dough can also be made in advance and at this point can be wrapped and left in the fridge for 1-2 days.
  • Roll out your pasta, either using a shape extruder, a pasta roller for long noodles or ravioli, or by hand using the cavatelli method.
  • Cook pasta in salted rapidly boiling water until the pasta begins to float, 3-4 minutes. Reserve 1/2 cup of the pasta water for the sauce.

For the sage brown butter sauce

  • If using sausage (optional): heat a large skillet over medium-high heat and cook the sausage, breaking it up into small pieces, until cooked and nicely browned, 7-10 minutes.
  • In a large skillet with tall sides over medium heat, place the butter, garlic and sage. Sauté until the butter and garlic are beginning to brown, 5 minutes.
  • Add the cooked pasta directly into the pan with the sauce along with the reserved pasta water. Stir to combine until the sauce is glossy. Serve with parmesan cheese.