This dish is the essence of autumn captured on a plate. The velvety, naturally sweet, and intensely orange sauce made from roasted hokkaido pumpkin perfectly envelops each ribbon of tagliatelle pasta. The deep, nutty aroma of browned butter, infused with the herbal note of crispy sage, creates an extraordinary bouquet of flavors. The crunch of toasted hazelnuts provides a perfect contrast to the creamy consistency of the sauce, while the bold, salty taste of freshly grated parmesan completes the dish, adding elegance. This dish comes from modern Italian cuisine, drawing inspiration from seasonal, local ingredients. It is an ideal option for a vegetarian main course that will delight both during a casual meal and a festive dinner. It looks incredibly appetizing, and its preparation, although requiring a few steps, is a satisfying culinary experience.
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Start by preheating the oven. Set it to 200°C with the top and bottom heating function. In the meantime, prepare a large baking tray by lining it with a sheet of baking paper. This will prevent the pumpkin from sticking and make cleanup easier.
Thoroughly wash the hokkaido pumpkin under running water. Place it on a stable cutting board and using a large, sharp chef's knife, cut it in half. Use a metal spoon to scoop out the seeds and fibrous flesh from the inside. Then, cut the pumpkin halves into smaller, even pieces about 2-3 cm on each side. There is no need to peel the skin – it will become soft and edible after baking. Peel the garlic cloves but leave them whole.
Spread the chopped pumpkin and whole garlic cloves on the prepared baking sheet, trying to arrange them in a single layer. Drizzle everything evenly with olive oil, then sprinkle with salt and freshly ground black pepper. Gently toss everything on the sheet with your hands to ensure each piece is coated with oil and seasonings. Place the sheet in the preheated oven and bake for 30-35 minutes. The pumpkin is ready when a fork easily pierces it and its edges begin to caramelize slightly.
While the pumpkin is baking, prepare the nuts. Heat a small, dry skillet (without any fat) over medium heat. Add the hazelnuts and toast them for 5-7 minutes, stirring or shaking the skillet frequently to prevent burning. The nuts are ready when their skins start to crack and an intense, nutty aroma fills the kitchen. Transfer the hot nuts to a clean kitchen towel, wrap it up, and rub vigorously to remove most of the dark skins. Once cooled, chop them roughly with a knife.
In the same small skillet (or in a small saucepan), melt the butter over medium heat. As soon as it melts and starts to foam, add the whole sage leaves. Fry for 2-3 minutes, stirring gently. Watch the butter – when it stops foaming, and brown specks appear at the bottom, and the aroma becomes intensely nutty, remove the skillet from the heat. The sage leaves should turn dark green and crispy. Set aside.
In a large pot (minimum 4-5 liters), bring a large amount of water to a boil (about 1 liter for 100g of pasta). When the water starts to boil vigorously, add a generous pinch of salt (about 10g per liter). Add the tagliatelle pasta and cook according to the package instructions, but reduce the time by 1-2 minutes so that it is 'al dente' (slightly firm in the center). Before draining the pasta, reserve a cup (about 250 ml) of the cooking water – it is rich in starch and will help create the perfect sauce.
Remove the roasted pumpkin from the oven. Transfer the soft pieces of pumpkin and the roasted garlic to the jar of a standing blender or use an immersion blender in a tall container. Add about 150 ml of warm vegetable broth. Blend on high speed for 1-2 minutes until you achieve a perfectly smooth, velvety purée without any lumps. If the purée is too thick, add a little more broth.
Pour the smooth pumpkin purée into a large, deep skillet or a wide saucepan. Place it over low heat. Add the heavy cream and a pinch of freshly grated nutmeg. Gently mix everything together using a whisk or wooden spoon. Heat the sauce for 2-3 minutes until hot, but do not let it boil. Taste and season with salt and pepper if needed.
Drain the hot pasta and transfer it directly to the pan with the hot pumpkin sauce. Using tongs, vigorously toss and mix the pasta to ensure each strand is thoroughly coated with the sauce. If the sauce is too thick, gradually add a few tablespoons of the reserved pasta cooking water, mixing until you achieve the desired creamy consistency that clings perfectly to the pasta. Cook everything for about a minute.
Immediately arrange the portions of pasta on warmed, deep plates, forming neat 'nests'. Drizzle each portion with a bit of the prepared sage butter, decorate with a few crispy sage leaves, and generously sprinkle with toasted, chopped hazelnuts. Finally, grate fresh parmesan on top. If you like, add a pinch of chili flakes for a slight heat.
Legend has it that tagliatelle pasta was created in 1487 by Master Zefirano, a chef from Bologna, in honor of the wedding of Lucrezia Borgia. The long, golden ribbons of pasta were said to be inspired by her beautiful blonde hair.
Serve immediately after preparation, on warmed deep plates, which will help maintain the dish's temperature. A chilled, light white wine with good acidity, such as Pinot Grigio or Sauvignon Blanc, pairs perfectly with the dish, balancing the creaminess of the sauce. Garnish each portion with crispy sage leaves from the butter for added texture and aroma.
The dish tastes best fresh, right after preparation. If there are leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, transfer the pasta to a pan, add a little water or milk, and heat over low heat, gently stirring until the sauce regains its creamy consistency. Freezing is not recommended.
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