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

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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

  • 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.

Printable Recipe Card

About Pumpkin Sage Butter Tortellini

Course/Dish: Pasta




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