Jul 09 2026
Restaurants›The Class Act›Autumn Pasta Recipe

Autumn Pasta Recipe

Inspired by The Class Act
Time2h
Serves4

House made sage fettuccine, brown butter, butternut squash, crispy kale, pecorino, braised beef tenderloin.

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Ingredients

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Pasta

Brown Butter Sauce

Butternut Squash

Crispy Kale

Braised Beef Tenderloin

Garnish

Method

Pasta Preparation

  1. 1

    Make the Fettuccine Dough

    In a large bowl, combine the all-purpose flour and eggs. Beat the eggs into the flour until a dough forms. Knead the dough on a floured surface until smooth, about 10 minutes. Wrap in plastic wrap and let rest for 30 minutes.

  2. 2

    Roll Out the Dough

    After resting, roll out the dough using a pasta machine or rolling pin to about 1/8 inch thick. Cut the dough into fettuccine shapes. Set aside.

  3. 3

    Prepare the Sage

    Blanch the fresh sage leaves in boiling water for 30 seconds, then transfer to ice water to cool. Pat dry and chop finely.

  4. 4

    Incorporate Sage

    Mix the chopped sage into the fettuccine dough before cutting it into shapes for extra flavor.

Brown Butter Sauce

  1. 5

    Make Brown Butter

    In a saucepan, melt the unsalted butter over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma, about 5-7 minutes. Be careful not to burn it. Remove from heat and stir in salt.

Butternut Squash Preparation

  1. 6

    Roast Butternut Squash

    Preheat the oven to 400°F (200°C). Peel and cube the butternut squash. Toss with olive oil, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.

Crispy Kale

  1. 7

    Prepare Crispy Kale

    Wash and dry the kale leaves, remove the stems, and tear into bite-sized pieces. Toss with olive oil and salt. Spread on a baking sheet and bake at 350°F (175°C) for 10-15 minutes, until crispy.

Braised Beef Tenderloin

  1. 8

    Sear the Beef

    Season the beef tenderloin with salt and black pepper. In a large pot, sear the beef over medium-high heat until browned on all sides, about 5 minutes. Remove the beef and set aside.

  2. 9

    Cook Aromatics

    In the same pot, add diced onion and minced garlic. Sauté until translucent, about 3-4 minutes.

  3. 10

    Deglaze the Pot

    Pour in the red wine and scrape the bottom of the pot to remove any browned bits. Let it simmer for 5 minutes.

  4. 11

    Add Broth and Herbs

    Return the beef to the pot and add beef broth and thyme. Bring to a simmer, cover, and braise on low heat for 1.5-2 hours, until the beef is tender.

  5. 12

    Shred the Beef

    Once cooked, remove the beef from the pot and shred it with two forks. Return the shredded beef to the pot and stir to combine.

Assembly

  1. 13

    Combine Ingredients

    In a large pot of boiling salted water, cook the sage fettuccine for 2-3 minutes until al dente. Drain and toss with brown butter sauce, roasted butternut squash, and shredded beef.

  2. 14

    Plate the Dish

    Serve the pasta on a plate, topped with crispy kale and a generous sprinkle of grated pecorino cheese.

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