Pumpkin Sage Butter Tortellini
Featured Pinch Tips Video
- 1/2 lb
- sweet butter
- fresh sage leaves
- 1/2 c
- pumpkin puree or pumpkin pie filling
- 1 lb
- 1/2 c
- freshly grated parmigiano reggiano
1Bring 6 quarts of water to a boil in a spaghetti pot and add 2 tbsp. of salt
2Place 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.
3Add 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.
4Drop the tortellini into the boiling water and cook according to package instructions, and then drain in a colander.
5Immediately toss the cooked tortellini into the pan with the pumpkin mixture, place over medium heat and toss until pasta is coated with the sauce.
6Mix in half of the grated Parmigiano and toss for 10 seconds, then pour into a heated bowl and serve immediately.