Creamy Pumpkin Pasta with Crispy Sage & Burrata

Creamy Pumpkin Pasta with Crispy Sage, Burrata, Candied Pecans & Hot Honey: The Ultimate Comfort Food Dinner

This creamy pumpkin pasta with crispy sage, burrata, candied pecans, and hot honey is the kind of comfort food dinner that feels fancy but comes together in about 30 minutes. The sauce is silky and warming, the sage shatters like a potato chip, and the hot honey drizzle ties everything together with that sweet-heat finish. I first made this on a chilly October night when I had half a can of pumpkin leftover from testing pumpkin muffins, and it’s been on repeat ever since.

There’s something about the combination of creamy burrata, crunchy candied pecans, and crispy fried sage that makes this dish taste like it came from a restaurant. It doesn’t. It comes from one pot of pasta and a skillet, which is honestly my favorite kind of weeknight comfort food situation.

Why You’ll Love This Recipe

• Ready in about 30 minutes from start to finish
• The sauce is rich and creamy without being heavy
• Crispy sage and candied pecans add incredible texture contrast
• Hot honey brings a sweet-heat kick that keeps every bite interesting
• It’s pure cozy comfort food, perfect for fall and winter evenings

Ingredients

• 12 oz pasta (rigatoni, penne, or pappardelle work well)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 small shallot, finely diced
• 3 garlic cloves, minced
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt, plus more for pasta water
• 1/4 teaspoon black pepper
• 1/2 cup reserved pasta water
• 1/4 cup fresh sage leaves
• 2 tablespoons olive oil (for frying sage)
• 1 ball burrata cheese (8 oz)
• 1/3 cup candied pecans, roughly chopped
• 2 tablespoons hot honey

Instructions

• Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.
• While the pasta cooks, heat olive oil and butter in a large skillet over medium heat and fry sage leaves for 30-45 seconds per side until crisp; set aside on paper towels.
• In the same skillet, sauté shallot for 2 minutes, then add garlic and cook 30 seconds until fragrant.
• Stir in the pumpkin puree, cream, nutmeg, salt, and pepper; simmer on low for 5 minutes until slightly thickened.
• Whisk in Parmesan until melted and smooth.
• Add drained pasta to the skillet and toss to coat, adding reserved pasta water a splash at a time until the sauce is glossy and clings to the noodles.
• Remove from heat, tear the burrata over the top, scatter with crisped sage and candied pecans, and drizzle with hot honey.

Pro Tips

• Make sure the sage leaves are completely dry before frying, or they will splatter hot oil everywhere. Trust me on this one.
• Always reserve pasta water before draining. The starchy liquid is what makes the sauce silky instead of gluey.
• Use canned pumpkin puree, not pumpkin pie filling. Pie filling has sugar and spices that will make the sauce taste like dessert.
• Fry the sage right before serving for maximum crispness. It softens as it sits.
• If the sauce feels too thick, loosen it with warm pasta water rather than more cream.

Variations

• Swap the candied pecans for toasted walnuts or candied almonds
• Add crumbled Italian sausage or sautéed mushrooms for extra heartiness
• Use brown butter instead of regular butter for a nuttier, deeper flavor
• Skip the burrata and use whipped ricotta or a dollop of mascarpone instead

Frequently Asked Questions

• Can I make this pumpkin pasta ahead of time? The sauce can be made up to 2 days ahead and reheated gently with a splash of cream. Fry the sage and add toppings right before serving.
• Is this recipe spicy? The hot honey adds a mild warmth, but you can use plain honey if you prefer no heat at all.
• Can I use fresh pumpkin instead of canned? Yes, but roast and puree it first. Canned is more concentrated and consistent, so adjust seasoning to taste.
• What pasta shape is best for this sauce? Rigatoni and pappardelle hold the creamy sauce well, but penne or fusilli work great too.
• How do I store leftovers? Keep them in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or cream to loosen the sauce.
• Can I make this dairy-free? You can substitute coconut cream for heavy cream and use a dairy-free cheese, though the texture will differ slightly.

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