This pasta topper is next on the recipes-to-try list, although I might try to substitute half-and-half to lighten it up.
Pumpkin-Sage Cream Sauce
1 cup heavy cream
1/2 cup pumpkin puree 1/4 cup fresh-grated Parmesan 16 leaves fresh sage, sliced into thin strips (about 1 tablespoon) 1/2 teaspoon salt 1/4 teaspoon fresh-ground pepper 1 tablespoon unsalted butter
Make the sauce: Combine the cream, pumpkin puree, Parmesan, sage, salt and pepper in a medium saucepan over medium heat. Simmer the mixture until slightly thickened -- 10 to 12 minutes. Remove from heat and stir in butter. Toss with cooked pasta and serve immediately.
Make the sauce: Combine the cream, pumpkin puree, Parmesan, sage, salt and pepper in a medium saucepan over medium heat. Simmer the mixture until slightly thickened -- 10 to 12 minutes. Remove from heat and stir in butter. Toss with cooked pasta and serve immediately.
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