(The quality of this picture, which was taken with my phone, is proof this is not a food blog!)
I have used tortellini but actually prefer rigatoni. I have also made it with fresh sage and with rubbed sage and like it both ways. And I have made it without the butter and sometimes throw in a little more pumpkin, and it was just as good.
Pumpkin Sage Cream Sauce
- 1 cup heavy cream
- 1/2 cup pumpkin puree
- 1/4 cup fresh-grated Parmesan
- 16 fresh sage leaves (sliced into thin strips) or 1/4 tsp rubbed sage
- 1/4 tsp fresh-ground pepper
- 1 tablespoon butter
Combine cream, pumpkin puree, Parmesan, sage and pepper in medium saucepan over medium heat. Simmer until slightly thickened -- 10 to 12 minutes. Remove from heat and stir in butter. Toss with your favorite pasta. Top with additional Parmesan if desired.
Hopefully tomorrow I will have something to say about running. I took Mike's advice and taped my littlest piggy to it's neighbor. Between that and making it through the day yesterday without bumping it (or having it bumped by one of the little people roaming around my house), it is doing much better today. In fact, I'm walking like a normal person again. This is especially nice since The Princess told me I walk like an old lady when I was limping the other day. So after the girls' heads hit their pillows, I'm going to gently slip my running shoes over my tender little toe and spend some time with Millie.