Tortellini With Pumpkin Sage Butter

1. 1

   Place butter and sage leaves (or ground sage) in a saute pan over medium high heat and cook until butter just turns golden brown.

2. 2

   Add the pumpkin pie filling, cinnamon, nutmeg, brown sugar and remove from heat.

3. 3

   Whisk gently until combined.

4. 4

   Add salt and pepper to taste.

5. 5

   Cook tortellini in boiling salted water according to package directions, drain, and toss into saute pan with warm sauce.

6. 6

   Place pasta and sauce over medium heat and toss until well coated.

7. 7

   Remove from heat, toss with Parmesan cheese and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.