1/2cupchicken or vegetable stock,preferably homemade
1/2cupheavy cream
1cuppumpkin puree,preferably fresh, not canned
1/4teaspoonground cinnamon
1/8teaspoonfresh grated nutmeg
1cuppecorino romano cheese
Instructions
Prepare the pasta according to package instructions.
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.
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.
Add the stock, cream, pumpkin puree, cinnamon and nutmeg, stirring to combine. Allow the sauce to simmer for at least 5 minutes or longer.
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.