My friend Jenny introduced me to this Pumpkin Sage Cream Sauce recipe and I associate it with October viewings of The Worst Witch at her NYC apartment in the fall. We would eat it then and then I would always make it again in November because it just tastes so good!
2 c. heavy cream
1 c. pumpkin puree
1/2 c. fresh-grated Parmesan
32 fresh sage leaves
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. unsalted butter
Chiffonade your sage - you're fancy - you chiffonade all the time, right? Totally.
Boil some water and get your pasta going.
Throw everything EXCEPT THE BUTTER in a medium saucepan over medium heat.
Simmer until thickened 10-12 minutes.
Remove from heat, add your butter and stir.
Combine your pasta and your sauce. Add some extra Parmesan cheese and just enjoy your life because it's GOOD with a bowl of this stuff!
Makes 2 cups.