Pumpkin Sage Butter Tortellini

rachel ross

By
@rross

This pasta tends to be a little buttery, so you can reduce the amount of butter by 1/8 pound


Featured Pinch Tips Video

Serves:

6

Cook:

25 Min

Ingredients

1/2 lb
sweet butter
8
fresh sage leaves
1/2 c
pumpkin puree or pumpkin pie filling
1 lb
tortellini
1/2 c
freshly grated parmigiano reggiano

Directions Step-By-Step

1
Bring 6 quarts of water to a boil in a spaghetti pot and add 2 tbsp. of salt
2
Place butter and sage in a 10-12 inch saute pan over medium-high heat and cook until butter turns golden brown and spatters a bit.
3
Add the pumpkin puree and remove from heat; it will make some noise here and be a little messy. Swirl the pan to mix the butter and pumpkin mixture together and set aside.
4
Drop the tortellini into the boiling water and cook according to package instructions, and then drain in a colander.
5
Immediately toss the cooked tortellini into the pan with the pumpkin mixture, place over medium heat and toss until pasta is coated with the sauce.
6
Mix in half of the grated Parmigiano and toss for 10 seconds, then pour into a heated bowl and serve immediately.

About this Recipe

Course/Dish: Pasta