Archive for the ‘Pumpkin’ Category

Pasta Dressed with Creamy Sage and Pumpkin Sauce

Monday, November 28th, 2011

My good friend Amy makes this luscious cream sauce for pasta. Made with pumpkin, this is the perfect cold weather comfort food.

* 2 parts pumpkin (about 1 cup per person)
* 1 part light cream or half-and-half
* Fresh sage leaves
* Generous grating of parmesan or locatelli
* 1 pat butter
* Salt and pepper to taste
* 2 oz. pasta (fresh linguini or fettuccini from Talutos in the Italian Market is especially good)
* (optional) tablespoon or two of calvados, sherry or Grand

Cook the pumpkin however you like — boil, steam, bake — then whirl in a blender with the cream till smooth and unctuous.

Return to the pot and heat gently over a low burner. Chiffonade the sage leaves, add to the pot, and gently simmer till it begins to look thick and sauce-like. Add the grated cheese, which will thicken it a bit further.

Boil a large pot of salted water and cook the pasta until al dente

Drain the pasta and combine with the pumpkin mixture. Cook for a few seconds to combine flavors, then melt in a pat of butter. Finishing with a tablespoon or two of calvados or sherry or Grand Marnier gives it an elegant taste if you like that sort of thing (I used calvados). Serve immediately with a fresh grating of pepper and a nice salad.

NOTE: I first made this with oriental pumpkin which you can buy by the slice at the Sunday Farmer’s Market at the 2nd Street Shambles, but a flavorful orange winter squash also works. Just be sure to blend until the texture becomes creamy and smooth.

- Barb McKenzie