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1
Boil water for pasta.
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2
Cook pasta according to package directions and drain.
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3
Dont rinsethrow a towel over cooked pasta to keep warm.
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4
While the water for the pasta is boiling, heat a few tablespoons olive oil over medium heat.
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5
Saute onion for around 3 minutes, until soft.
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6
Add garlic and saute for about 2 minutes until soft and fragrant.
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7
Off the heat, add the wine to the pan.
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8
Submerge the bay leaf and toss in the sage.
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9
Stir and mix well, stirring often, for about 5 minutes.
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10
Wine should reduce down.
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11
Add chicken stock and pumpkin puree.
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Mix well.
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13
Bring to a healthy simmer, stirring often.
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14
If mixture starts to burn, reduce heat.
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15
Add cream and mix well.
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16
Sprinkle lightly with cinnamon, ground nutmeg, and season lightly with salt and pepper.
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17
Taste sauce and add seasonings as desired.
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18
(This is a balancing act.
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Depending on your tastes, you might want more spice, salt, or cinnamon and nutmeg.
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20
Taste as you go and stop when youre satisfied.)
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21
Once sauce has been well-seasoned to your liking, let sauce simmer together while pasta finishes cooking, no more than 15 minutes.
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22
Reduce heat and cover for no more than 15 minutes.
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23
When pasta is ready and sauce has thickened, add pasta to the sauce, mix well to coat, and serve.
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24
Notes:
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25
1.
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26
Taste your cream sauce as you go along!
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27
Its a balancing act to make sure the sauce is properly seasoned with cinnamon, nutmeg, salt, and pepper.
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The measurements for seasonings are approximate, so taste as you go and stop when youre happy.
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29
2.
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30
If you like more sauce, use less pasta or double the sauce recipe.
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31
Enjoy!
