Spicy Pumpkin alla Mezcal Pasta - Leftovers pt. 3

and the romance of a weekly Sunday dinner ritual

Before we start…

If you’re looking for something soul-soothing to do from your home kitchen next Sunday, I just launched the Brown Butter Cooking Club - a virtual live workshop where I’ll be teaching two of the best recipes from my last supper club. Join us on July 27th at 1PM ET for a turmeric peach upside down cake or 4PM for spiced-glazed chicken & salt+vinegar cabbage. See you there! Now onto the recipe….

There's something sacred about Sunday dinner, youknowwhatimean? Even when it's just you, even when it comes together in 25 minutes, even when you're eating pumpkin pasta in the middle of July because seasons are sometimes suggestions and good flavors are timeless.

This spicy pumpkin alla mezcal pasta was hiding in my creative fridge because I thought it was "too fall" for summer cooking. But the best Sunday dinners happen when you cook what sounds good, not what the calendar tells you to want.

Sunday dinner isn't about the complexity or the season – it's about the ritual. The way you take your time browning butter until it smells like hazelnuts. How you let that pumpkin puree deepen and caramelize in the pan before the mezcal hits and fills your kitchen with smoky perfume. The satisfaction of toasting breadcrumbs with fresh herbs until they're golden and fragrant.

This dish captures that perfect Sunday evening energy – comforting but not heavy, familiar but new enough to know the difference.

When I make this on summer Sundays, I add a generous amount of lime zest at the end for a bright citrusy pop.

Spicy Pumpkin Alla Mezcal Pasta with Herby Breadcrumbs

This cozy pumpkin pasta is like a warm hug for your taste buds. We're taking everyday canned pumpkin to new heights, pairing it with a kick of mezcal and a hint of spice. Top it all off with some herby breadcrumbs, and you've got yourself a dish that's sure to impress.

PREP TIME: 15 minutes
COOK TIME: 25 minutes
SERVES: 2

WHAT YOU'LL NEED:

For the Pasta:

• 16 oz pasta of your choice (the squigglier, the better)

• 4 tablespoons unsalted butter

• 4 cloves garlic, minced

• 1 teaspoon red pepper flakes (or more if you're feeling extra spicy)

• 1 cup canned pumpkin puree

• 1/2 cup heavy cream

• 1/4 cup mezcal

• 1/4 cup grated Parmesan cheese, plus more for serving

• Zest of 1 lime (for that bright summer pop)

• Salt and freshly ground black pepper to taste

For the Herby Breadcrumbs:

• 1/2 cup panko breadcrumbs

• 2 tablespoons unsalted butter

• 1 teaspoon finely chopped fresh rosemary

• 1 teaspoon finely chopped fresh thyme (use sage in the fall)

• Pinch of salt

DIRECTIONS:

Herby Breadcrumbs: In a separate small skillet, melt 2 tablespoons butter over medium heat. Add panko breadcrumbs and toast, stirring frequently, until golden brown, about 3-4 minutes. Stir in chopped thyme, rosemary, and a pinch of salt. Transfer to a bowl and set aside.

Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

In a large skillet, melt 2 tablespoons butter over medium heat. Cook, swirling occasionally, until the butter turns golden brown and smells nutty, about 3-4 minutes. Add minced garlic and red pepper flakes, cooking until fragrant, about 30 seconds.

Stir in the pumpkin puree and cook until slightly darker in color and caramelized. Turn off the heat and carefully add mezcal (it might sizzle a bit - that's the fun part!) and simmer for 2 minutes to cook off the alcohol.

Add the heavy cream and simmer for 5 minutes, stirring occasionally. Add the cooked pasta to the sauce, tossing to coat. Stir in Parmesan cheese and add pasta water as needed to reach desired consistency.

Divide pasta between two bowls. Sprinkle generously with herby breadcrumbs and additional Parmesan cheese and some fresh lime zest.

PRO TIPS:

• Pumpkin depth: Let the pumpkin cook and darken slightly before adding the mezcal - this caramelization adds incredible depth

• Make extra herby breadcrumbs - they're amazing on everything from salads to roasted vegetables

Yours in butter, always brown (and eating pumpkin in July),

Courtnee