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Pumpkin Sage Cream Pasta Sauce
from the kitchen of Sharmagne Leland- St. John

1 cup heavy cream
½ cup pumpkin purée
¼ cup fresh-grated Parmesan
20 fresh sage leaves, sliced into thin strips
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 tablespoon sweet butter

Combine the cream, pumpkin puree, Parmesan, sage,
salt, and pepper in a saucepan over medium heat.
Simmer the mixture until slightly thickened, approx-
imately 10 to 12 minutes. Remove from heat and stir
in the butter. Toss with cooked tortellini or pasta
shells. Serve immediately.


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