Pumpkin Linguine with Fried Sage & Gruyere

Pumpkin Linguine with Fried Sage & Gruyere
Serves 6-8

Decadent, indulgent and a little too much. This dish requires three pans, but it’s easy and worth it. A special night in sometimes calls for a little extra love… and cheese.

1 lb. linguine pasta, cooked al dente
2-3 tablespoons extra virgin olive oil, divided
3 shallots, minced
3-4 cloves garlic, smashed
1 – 1 ½ cups whole milk
½ can of pumpkin puree, about 1 cup
1 cup grated Parmesan cheese
1 bunch sage, leaves picked
Few slices of gruyere cheese

In a large skillet heat 2 tablespoons olive oil over medium heat. Add shallot and garlic and sauté until fragrant. Whisk in milk and allow the mixture to reduce by half and thicken slightly. Whisk in pumpkin puree and season with salt. Add cheese and reduce the heat to low.

When pasta is done add pasta and toss, loosening with cooking water as needed.

In a small skillet heat remaining 1 tablespoon olive oil over medium high heat and fry sage until crispy. Remove to a paper towel and wipe out oil from pan.

Heat the skillet again over medium high heat and sear cheese slices in a dry pan (I swear, it won’t stick!).

To enjoy, plate pasta and top with sage, gruyere and a sprinkling more of Parmesan cheese, if you desire.

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USED IN THIS RECIPE // CLICK TO PURCHASE.

Le Cruset White 3 1/2 Quart Braiser // $300

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Marin Large White Serving Bowl // $40

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Dudley Stephens Cobble Hill Turtleneck (Navy) // $158

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