Someone once told me they used to circle each day in their diary—red ink for the good ones, black for the bad. At the end of every month, they’d flip back through. As long as there were more red circles than black, they were on track. Life was working.

I think about that often. How we wake up each morning with no idea what colour today will be. It could surprise us. Betray us. Unfold exactly as planned or flip on a coin we didn’t even see tossed. We walk into each day blind, holding onto routines like they’re promises. But they’re not. They’re just scaffolding.

Some days you get red. Others, black. And the truth is, you don’t always get to choose.

But here’s what I’ve learned: even on the black days—especially on them—there’s something steadying about coming home and turning on the stove. Crisping sage in butter. Watching a sauce come together, silky and golden. It doesn’t erase the day. But it steadies you. Because this—the sizzle, the stirring, the sauce coming together—this still works. There is comfort in sitting down to something warm, something you didn’t let the day take from you.

And maybe that’s all we really need on these days. Not answers. Not control. Just something warm on the table and the quiet reassurance that we’re still here, still cooking, still trying…

Ingredients:

Serves 4

• 450g penne pasta
• 3 tablespoons unsalted butter, divided
• 12-15 fresh sage leaves
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional, for a subtle kick)
• 180ml pumpkin purée (tinned or fresh)
• 60ml vodka
• 180ml double cream
• 50g freshly grated Parmesan cheese, plus more for serving
• 1/4 teaspoon nutmeg (freshly grated if possible)
• Salt and black pepper to taste
• Reserved pasta water

Method:

1. Crisp the Sage

Heat 2 tablespoons of butter in a large frying pan over medium heat. Once melted and slightly foaming, add the sage leaves in a single layer. Fry for 1-2 minutes until crispy but still green (they’ll darken slightly). Remove with a slotted spoon and set aside on kitchen paper. Sprinkle lightly with salt.

2. Cook the Pasta

Bring a large pot of salted water to the boil. Cook the pasta according to package directions until al dente. Reserve 350ml of pasta water before draining.

3. Build the Sauce

Using the same frying pan (wipe out any burnt bits if needed), add the remaining 1 tablespoon of butter over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.

Add the pumpkin purée and stir, cooking for 2-3 minutes to deepen the flavour and remove any raw taste.

4. Deglaze with Vodka

Pour in the vodka and stir, scraping up any bits from the bottom of the pan. Let it simmer for 2-3 minutes until the alcohol cooks off and the mixture reduces slightly.

5. Add Cream and Finish

Reduce heat to medium-low. Stir in the double cream and nutmeg. Let the sauce simmer gently for 2-3 minutes until it comes together.

Add 120ml of reserved pasta water to thin the sauce to a creamy, pourable consistency. It should coat the back of a spoon but not be thick or gluey.

6. Combine with Pasta

Add the drained pasta directly to the frying pan. Toss to coat, adding the Parmesan cheese and additional pasta water as needed (2-4 tablespoons at a time) until the sauce is silky and clings to the pasta beautifully.

Season with salt and black pepper to taste.

7. Serve

Plate the pasta in shallow bowls. Top with extra Parmesan and the crispy sage leaves for garnish.

Notes

• If the sauce gets too thick, just add more pasta water a splash at a time
• You can substitute vodka for white wine if preferred