Real Recipes From Real Home Cooks ®

pumpkin sage butter tortellini

(1 rating)
Recipe by
rachel ross
New Bedford, MA

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

(1 rating)
yield 6 serving(s)
cook time 25 Min

Ingredients For pumpkin sage butter tortellini

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

How To Make pumpkin sage butter tortellini

  • 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.

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