Pumpkin Pecorino Pasta with Fried Sage ~ Savory Simple

We had a nice break in NYC last week.  Not nearly long enough but is it ever?  I had three days to wander around the city, gaze at the leaves in central park and hit up a few good eats.  I feel somewhat refreshed and definitely ready to enjoy the upcoming holiday.

Pumpkin Pecorino Pasta with Fried Sage ~ Savory Simple

Pumpkin Pecorino Pasta with Fried Sage ~ Savory Simple

Expect a few Milk Bar recipes soon; I’m still daydreaming about cereal milk ice cream and birthday cake truffles.

Pumpkin Pecorino Pasta with Fried Sage ~ Savory Simple

Momofuku Milk Bar’s amazing crack pie. I may have visited the bakery every day. Don’t tell anyone.

Times Square

We had an amazing meal at Wylie Dufresne’s restaurant.  Pine nut and octopus cassoulet, foie gras filled with beet juice and candied olives, venison with polenta, fennel and asian pear… so much decadence.

Life is getting back to normal now, though I’m moving at a deliberately slower pace… we’re unpacked, I’ve been reunited with my cat (who I might have missed the entire time).  And I made you some pumpkin pecorino pasta.  It’s really quite good; I think you’ll like it.


Pumpkin Pecorino Pasta with Fried Sage
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 package pappardelle (or pasta of your choice)
  • 10-12 sage leaves
  • neutral oil for frying (grapeseed, canola, peanut, etc)
  • 1 tablespoon olive oil
  • 1 shallot, diced finely
  • 2 cloves garlic, minced
  • ½ cup chicken or vegetable stock (preferably homemade)
  • ½ cup heavy cream
  • 1 cup pumpkin puree (preferably fresh, not canned)
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon fresh grated nutmeg
  • 1 cup pecorino romano cheese
  1. Prepare the pasta according to package instructions.
  2. Pour about an inch of neutral oil -- just enough to cover the sage leaves -- into a small saucepan. Heat the oil until it starts to ripple (but not smoke). Fry the sage leaves until they are just crisp; 10-15 seconds. Allow to drain on a towel.
  3. While the pasta is cooking, heat the olive oil over medium heat in a sauce pot or sautoir (flat-sided skillet). Saute the shallot until tender and slightly caramelized, then add the garlic and cook for another minute.
  4. Add the stock, cream, pumpkin puree, cinnamon and nutmeg, stirring to combine. Allow the sauce to simmer for at least 5 minutes or longer.
  5. Remove the pan from the heat and stir in the cheese until evenly combined. Toss with the hot pasta. Season with salt and pepper to taste. Garnish with fried sage.


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  1. Love your NYC pictures, it takes me right back! (And PS please make birthday cake truffles soon, I’m still dreaming about them!).

    Gorgeous pasta too; love that combination of pecorino and sage.

  2. It´s always nice to be in nyc for a few days. Nice pics and a chance to have some crack pie! The pasta looks perfect to come back to, though I could never get fried sage leaves not to taste bitter.

  3. so crazy you mentioned the crack pie… i am making it this morning!! love, love, love it!!! fabulous pasta too – i love to combination of pumpkin and pecorino. glad you had a good visit!

  4. Bev @ Bev Cooks says:

    That passssttaaaaaaaaa. I kind of like it.

  5. I just read about WD-50 yesterday – so cool that you got to go there. And this pasta looks absolutely wonderful – I love the combo of pumpkin + sage + pasta together!

  6. That looks so yummy!

  7. claire @ the realistic nutritionist says:

    I LOVE nyc in the winter!!!

  8. Oh baby! I have some pumpkin puree in the fridge, I think I’ll make this tonight!

  9. I absolutely LOVE those cake truffles, oh my. I may or may not have devoured the entire package I bought for coworkers on my last visit to the city. Oops–don’t tell!
    I also can never be pumpkined-out. Cheers to one more pumpkin recipe!

  10. So jelly you got to party it up in NYC! And go to Wiley’s restaurant. Everytime he’s on Top Chef I wish so badly I could meet him and eat his evil genius food :) awesome pics, btw! And this pasta.. holy comfort food. Can I eat the entire pot?

  11. Ashley - Baker by Nature says:

    Oh New York! I’m so glad you had a fun trip – we’ll have to meet up next time you’re here! I went to milk bar a few days ago – so addicting!!!!
    This pasta is pure beauty!

  12. looks like a fun trip and this pasta looks amazing!!

  13. Wow, what a busy trip you had! I love the mixing of sage and pumpkin with pasta.

  14. Looks like things are better in New York after Sandy…good to see that!

    Pasta looks wonderful….love the pumpkin in it..I have never cooked with sage before..will have to give it a try!

  15. How cow that meal sounds intriguing. I want to go to Momofuku and Milk Bar both sooo badly. of course they popped into my awareness AFTER I moved from new Haven (and was more regularly in NYC). Sigh. Such is life. Love the flavors in this pasta.

  16. In love with everything about this pasta!!

  17. I am SO jealous of your MB crack pie. i can’t wait for the opportunity to have some straight from the bakery. This pasta looks amazing too. I love pumpkin in savory dishes!

  18. This could be a lovely change from the usual Thanksgiving fare, or to add something new to it.

  19. Wow, you took such gorgeous pictures! My favorite has to be the one with the yellow cab. Who knew a NYC cab was so pretty? And this pasta – uh yes please! I’m all for savory pumpkin dishes!

  20. Sounds and looks great! I probably would have visited Milk Bar twice a day :). Their treats are just so good!

  21. What a great recipe.. and welcome back! I loved New York, your photos brought back a lot of great memories!

  22. Jen you take SUCH lovely photos – love that yellow cab shot. I am so jealous of your Milk Bar visit! Fried sage. I have to do this!

  23. Sounds like a great little getaway! The pasta looks like a perfect simply delicious meal to ease back into non-holiday mode :)

  24. It sounds as though you had a great trip to NYC. And this pasta sounds fantastic. Pumpkin and sage are such a great match.

  25. I’d love to go NY for a trip, even a short one :) Nice pictures. And I love fried sage, it totaly changes a taste of a food :)

  26. Beautiful!

  27. Pumpkin and cheese seems like such a weird combo but you make it sound so good!

    I was in NYC last week too! What a lovely city.

  28. NYC is such a great place. I use to work there (lived in Westchester) – so stimulating, though it takes some energy. Sounds like you had a good time. And your pumpkin pecorino pasta looks great. Nice flavors – thanks.

  29. I’m totally jealous. I haven’t been to NYC in about 3 years and I miss it so much. I used to go about twice a year. I haven’t been to WD-50 and it’s on my Restaurant Mecca List.
    And Pecorino and Fried Sage?? Amazing.

  30. OMG, so jealous!!! I SO want to go to Milk Bar!!! Can’t wait for your upcoming recipes and dude, your pasta looks AMAZING! Yum!

  31. Pumpkin and Sage are a match made in heaven. So unbelievably delicious. I have been to NYC a zillion times, have countless family members there, and have never gone to Milk Bar. The title throws me because I’m lactose intolerant, so that is probably why. Haha.

  32. Great shots of NYC, I love the yellow taxis especially! Also, dying to hear more about this cereal milk ice cream, please!! :) Fabulous pasta dish, I’m infatuated with all things that involve pumpkin, heavy cream, carbs and cheese!

  33. Oh lord, that looks beautiful. It really doesn’t get any better than pumpkin, pasta, and cheese. I wanna face plant into a plate of that!

  34. fabiola@notjustbaked says:

    I love me some crack pie. I am happy to know you are back with your cat. That is the most importnat, and I am in no way being sarcastic. I love my girls, and miss them when I go out for the day, don’t judge. Seriously good looking pasta, I love the thicker noodles.
    Have a Happy Thanksgiving!

  35. That pasta looks incredibly inviting! Just like NYC…

  36. I love NYC!!! Glad you had a wonderful stay! And Crack Pie? Awesome!!!! And WD~50? Still dreaming about that place. The fam and I are planning a New York trip this spring, and WD~50 and Eleven Madison Park are definitely on the list!

    Love how simple and easy your pasta is. A good vegetarian option!

  37. Sounds like a fun trip, even though it wasn’t super long. And this pasta looks SO good. I really want to try making pappardelle! Never seen it before but it looks really pretty.

  38. I like everything, more specifically, EVERYTHING, about this recipe.

  39. I’m heading up to NYC in January and looking very forward to exploring it more – although I need to stock up on some winter clothing !

    I love love love pasta recipes like this – sooo simple and delicious.

  40. I just found you and your blog through Google + and your photos are stunning!! I look forward to looking through some older posts too but this pumpkin pasta is just too too good to pass up!

  41. Sounds lovely! I need to make this with my left over pumpkin puree from the pumpkin I roasted.

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