Sage Brown Butter Pumpkin Pasta Alfredo

Chop 3 cloves of garlic

Bring a large pot of salted water to a boil

Cook the pasta according to package directions until al dente, then drain

Melt together the butter and sage leaves in a large skillet set over medium heat

Cook until the butter is browning and the sage is crisp

Remove the sage leaves from the butter

Reduce the heat to low, add the remaining chopped sage, the garlic, and a pinch of chili flakes, and cook

Stir in the pumpkin and apple cider and simmer until thickened slightly

Slowly whisk in the milk until smooth

Bring the sauce to a gentle simmer and cook until thickened slightly

Stir in the parmesan, gouda, and nutmeg, then season with salt and pepper

Toss in the pasta and cook, then remove from the heat

Divide the pasta between plates and top with crispy sage