This yields a velvety pasta integrated into a thick pumpkiny sauce with vibrant savory notes thanks to the balsamic and the sage.
- Splash olive oil
- 1 tbsp butter
- 2 shallots
- 1 cup orzo
- 3 cups chicken stock (or vegetable if you’re avoiding meat)?1 cup dry white wine
- 1 cup canned pumpkin (not pumpkin pie mix)
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- 4 sage leaves, ripped, plus 10 or so for garnish
- pinch brown sugar
- 1-2 cups hot water, if necessary
- sea salt and freshly ground pepper
- Heat chicken stock and wine together until lightly simmering.
- Saute onions in butter and olive oil in a medium sized pot until soft.
- Add orzo and 4 sage leaves and stir, cooking 1 minute.
- Add stock/wine mixture by the ladleful, stirring constantly and pausing to let the stock absorb as you would for risotto.
- After you’ve added about half the stock, stir in the pumpkin, honey, balsamic, and sugar. Keep adding stock until it’s gone, letting the pasta absorb.
- After 8-10 minutes, check the progress of the pasta. Add hot water if necessary, ladleful at a time, until pasta is cooked. Sauce will be quite thick.
- Sprinkle generously with salt and freshly ground pepper.
- Garnish each serving with ripped sage leaves.
For step-by-step instructions for this recipe and more, visit Pithy and Cleaver.