Pumpkin Sage Butter Tortellini

1
rachel ross

By
@rross

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

Rating:

★★★★★ 1 vote

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

How to Make Pumpkin Sage Butter Tortellini

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.

Printable Recipe Card

About Pumpkin Sage Butter Tortellini

Course/Dish: Pasta



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