Homemade Tagliatelle with Brown Butter Pumpkin Cider Sauce
Fall comfort meets pasta night—creamy pumpkin cider sauce hugs every strand of tagliatelle, while toasted hazelnuts and crispy fried sage bring the crunch. It's rich, cozy, and just the right amount of fancy.
Ingredients
- 1 recipe homemade pasta dough, (recipe below)
- 4 tablespoons Vital Farms Unsalted Butter
- 2 tablespoons olive oil
- handful fresh sage leaves
- 1/2 cup raw hazelnuts, roughly chopped
- 1 1/2 cups pumpkin purée, homemade or canned
- 1 1/2 cups fresh apple cider
- 3/4 cup parmesan cheese, finely grated, plus more for serving
- salt, to taste
- 1/2 teaspoon ground pepper
Instructions
- Lightly flour your work surface and roll out the dough using a rolling pin or pasta machine to about 1/8th-inch thick, or about thin enough that you can almost see through it when you hold it up to the light, dusting with more flour as needed.
- Dust the sheets lightly with flour then fold it over on itself lightly several times. Slice dough into about 1/4-inch thick strips to make tagliatelle noodles. Dust the noodles generously with more flour so they don’t stick together and gently wind them into a loose nest while you cut the rest and prepare the sauce.
- Bring a large pot of water to a boil. Meanwhile, make the sauce. Heat a large skillet over medium heat. Add in the butter and let it melt then swirl the pan gently as the butter browns. Once the butter has browned and is smelling nutty and fragrant, add in the olive oil to stop the butter from further browning.
- Add in the sage leaves and let them fry and crisp, about 20-30 seconds. Remove the leaves using a slotted spoon and transfer them to a paper towel-lined plate.
- Add in the hazelnuts and let them brown, stirring often, about 2-3 minutes. Once they’re smelling nutty and are golden-brown, transfer them to a small bowl using a slotted spoon.
- Add in the cider and pumpkin purée and bring to a boil. Continue to boil until the sauce has thickened slightly and the cider has reduced by about half.
- Once the water is boiling, season the water generously with salt and boil the tagliatelle for about 3 minutes, until it’s tender but still has a bit of chew.
- While the pasta is boiling, finish the sauce. Turn the heat down to medium-low add in the parmesan cheese, stirring to melt and incorporate. Season with salt and pepper to taste. Leave a few of the sage leaves for garnish and crumble the rest into the sauce.
- Use tongs or a spider to remove the pasta from the water and add into the sauce. Stir the pasta into the sauce to incorporate, adding a splash or two of pasta water, if necessary, to reach desired consistency.
- To serve, top pasta with toasted hazelnuts, reserved sage leaves, and more parmesan, if desired.
Learn to make your own homemade pasta dough!
