Prep Time
5 Mins
Cook Time
25 Mins
Yield
6

Homemade cream sauce to serve with grilled chicken for a complete meal.

How to Make It

Step 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.

Step 2

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

Step 3

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

Step 4

Add the thinly sliced sage. Sauté for 3 minutes.

Step 5

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

Step 6

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

Step 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. 

Step 8

 

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