Fall in love with this delicious Pumpkin Sage Cream Farfalle today. It’s a delicious and comforting recipe to try when the seasons change, and the weather gets colder.  

To start, bring 8 cups of water and 1 tablespoon salt to a boil in a large pan. Cook the noodles for 12-15 minutes or until al dente.

Afterward, drain the pasta and toss with 2 tablespoons of olive oil to prevent the noodles from sticking together, then cover with plastic wrap and save for later.  

Next, heat 3 tablespoons of olive oil over medium heat and caramelize the onions for about 5 minutes. The caramelized onions add more flavor to the dish.  

To add an herbal taste to the dish, add the thinly sliced sage and sauté for about 3 minutes.

Time to add the pumpkin and heavy cream and bring it to a simmer. To thicken the sauce, add cheese. These ingredients come together to create a creamy and cheesy sauce for your pasta dish.  

Next, stir in the brown sugar, 3/4 teaspoon of salt and pepper for sweetness. When done, add the farfalle to the sauce and toss it all evenly together.  

This Pumpkin Sage Cream Farfalle recipe will become your favorite pasta dish with all its richness and creaminess. To enhance the flavors of the recipe, top the recipe with any remaining sage and add your favorite protein like pork or chicken.    

Prep Time:  5 minutes   |    Cook Time:  25  minutes   |    Total Time:  30  minutes   |    Servings:  6

Ingredients:

• 1 tablespoon plus 3/4 teaspoon  Stonemill  Iodized Salt
• 3 cups  Reggano  Farfalle, uncooked
• 2 cups Priano Extra Virgin Olive Oil, divided
• 1/2 Vidalia onion, diced
• 6 sage leaves, thinly sliced
• 1 cup  Baker's Corner  100% Pure Canned Pumpkin*
• 1 1/2 cups  Friendly Farms  Heavy Whipping Cream
• 1 cup  Priano  Romano Shredded Cheese
• 1 tablespoon  Baker's Corner  Brown Sugar
• 1/4 teaspoon  Stonemill  Ground Black Pepper
• 6 sage leaves, for garnish

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:

1. In a large saucepan, bring 8 cups of water and 1 tablespoon salt to a boil. Cook the farfalle for 12-15 minutes or until al dente.
2. Drain pasta and toss with 2 tablespoons of olive oil. Cover with plastic wrap and reserve.
3. In the same saucepan, heat 3 tablespoons of olive oil over medium heat. Sauté the onion until tender, about 5 minutes.
4. Add the thinly sliced sage. Sauté for 3 minutes.
5. Add the pumpkin and heavy cream. Bring to a simmer. Add the cheese, stir until melted and the sauce thickens.
6. Stir in the brown sugar, 3/4 teaspoon salt and pepper. Add the farfalle to the sauce, toss until coated.
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.

Recipe courtesy of Chef Michelle, ALDI Test Kitchen