pumpkin sage butter tortellini

How To Make pumpkin sage butter tortellini

• 1

  Bring 6 quarts of water to a boil in a spaghetti pot and add 2 tbsp. of salt
• 2

  Place butter and sage in a 10-12 inch saute pan over medium-high heat and cook until butter turns golden brown and spatters a bit.
• 3

  Add the pumpkin puree and remove from heat; it will make some noise here and be a little messy. Swirl the pan to mix the butter and pumpkin mixture together and set aside.
• 4

  Drop the tortellini into the boiling water and cook according to package instructions, and then drain in a colander.
• 5

  Immediately toss the cooked tortellini into the pan with the pumpkin mixture, place over medium heat and toss until pasta is coated with the sauce.
• 6

  Mix in half of the grated Parmigiano and toss for 10 seconds, then pour into a heated bowl and serve immediately.
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