Creamy Pumpkin-Sage Pasta

From the garden

• 3 cups sugar or pie pumpkin, peeled and cut into 1/2-inch cubes
• 2 cloves garlic, minced
• 10 fresh sage leaves, 6 chopped, the rest left whole

From the pantry

• 1 lb penne or rigatoni
• 3 tbsp butter
• 1½ cups vegetable stock
• ½ cup heavy cream
• ¾ cup parmesan, finely grated — plus more for serving
• 1 pinch red pepper flakes (optional)
• salt — to taste
• black pepper

1. Melt the butter in a wide skillet over medium heat and fry the whole sage leaves 30–60 seconds until crisp; lift them out onto a paper towel and leave the sage-infused butter behind.
2. Add the garlic and chopped sage to the butter for 30 seconds, then the pumpkin cubes and stock. Cover and simmer 12–15 minutes until the pumpkin is completely soft.
3. Meanwhile, cook the pasta in well-salted boiling water until just shy of al dente; reserve a cup of pasta water before draining.
4. Mash the pumpkin right in the skillet until mostly smooth (a few rustic bits are fine), then stir in the cream and parmesan to make a silky sauce. Season with salt, pepper, and pepper flakes.
5. Toss the pasta in the sauce over low heat 1–2 minutes, loosening with pasta water until it coats every piece. Serve topped with the crisp sage leaves and more parmesan.