Cook butter, onion, garlic and sage in a 5-quart saucepan, covered until onion is soft, (about 5 minutes) stirring often.
Add the pumpkin puree, heavy cream, chicken broth, parmesan cheese, ½ tsp sea salt, paprika and pepper and stir to combine.
Simmer for 15-20 minutes, or until sauce is warm & thickened. Do not let it come to a boil. Taste and adjust salt and pepper as desired.
Stir into pasta and serve garnished with parmesan cheese and fresh sage.
Video
Notes
*Nutrition information calculated for sauce only, since pasta nutritional information varies by brand and variety. Ingredient Substitutions
Salted butter. Unsalted butter or olive oil are good substitutes.
Onion. I suggest a white or yellow sweet onion.
Minced garlic. use freshly minced or jarred. If you don't have either, substitute 1 teaspoon garlic powder.
Fresh sage. there really is no substitute for the sage. You can leave it out but it adds rich flavor to the sauce.
Heavy cream. half and half or whole milk are good substitutes.
Chicken broth. vegetable broth works well too.
Smoked paprika. regular paprika is a great choice.
Bucatini pasta. Choose your favorite pasta! Just be sure to use 16 oz.
Store/FreezeStore leftover pumpkin pasta in an airtight container in the refrigerator for up to 5 days or freezer for up to 1 month. Reheat in the microwave or on the stovetop.You can also store the sauce alone in a glass jar in the fridge for up to 1 week or in the freezer for up to 2 months.