Pumpkin Sage Cream Farfalle

1. 1

   In a large sauce pan, bring 8 cups of water and 1 tablespoon salt to a boil. Cook the farfalle for 12-15 minutes or until al dente.

2. 2

   Drain pasta and toss with 2 tablespoons of olive oil. Cover with plastic wrap and reserve.

3. 3

   In the same sauce pan, heat 3 tablespoons of olive oil over medium heat. Saute the onion until tender, about 5 minutes.

4. 4

   Add the thinly sliced sage. Saute for 3 minutes.

5. 5

   Add the pumpkin and heavy cream. Bring to a simmer. Add the cheese, stir until melted and the sauce thickens.

6. 6

   Stir in the brown sugar, salt and pepper. Add the farfalle to the sauce, toss until coated.

7. 7

   For garnish: Heat remaining oil in a small skillet over medium-high heat. Fry sage leaves until crisp. Transfer with a fork to paper towels to drain.

No additional tips available.