Pumpkin Parmesan Pasta Sauce

http://inthekitchenwithpolly.com

Cindy and I were shopping on our last visit to the Chicago area and we stopped in at the William-Sonoma store where we each picked up a jar of their Pumpkin-Parmesan pasta sauce. I fixed it over 4 cheese tortellini and loved it. I found this recipe on In The Kitchen With Polly's blog. The link is above. Hope you enjoy it.

God Bless!!

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Pumpkin-Parmesan Pasta Sauce

1 tablespoon olive oil
1 chopped shallot (about ¼ cup)
½ cup chopped onion
1 tsp. minced garlic
1 box pasta (penne, rotelle, bowtie)
1 15 oz. can pumpkin puree
1 cup chicken broth
1 cup half-and-half
2 tablespoons balsamic vinegar
¼ tsp. ground sage
½ tsp. nutmeg (freshly ground is best)
1 ½ tsp. salt
½ tsp. pepper
1 cup grated Parmesan cheese
2 tablespoons chopped fresh sage

Fill a pasta pot with water, bring to boil, add salt.

While the pasta water is coming to a boil, heat the olive oil in a skillet and stir in onions and shallots. Saute until translucent. Stir in minced garlic and saute for another minute or so.

By this time, your water should be boiling. Stir in pasta, and cook according to package directions.

Add pumpkin, broth, cream, vinegar and spices to the onion/shallots/garlic mixture in the skillet. Simmer on low for 5 minutes or so.

Gradually stir in 1/3 of the cheese to the sauce. When that cheese has been incorporated, repeat with another 1/3 of the cheese. Then repeat again with remaining cheese. Stir in chopped fresh sage.

By this time, your pasta should be cooked. Drain the pasta, reserving 1 cup of the pasta water.

Stir the drained pasta into the sauce. If the sauce seems too thick, add a bit of the reserved pasta water until the sauce reaches desired consistency. Serve immediately. Enjoy! Happy Fall!

Thanks for stopping by my kitchen today. Raise your hand if you are a pumpkin junkie! (I am, I am!!)