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Pumpkin Sage Cream Farfalle

Prep time 5 mins
Cook time 25 mins
Yield 6
Homemade cream sauce to serve with grilled chicken for a complete meal.


  • 1 tablespoon Stonemill Essentials Salt
  • 3 cups Reggano Farfalle, uncooked
  • 2 cups Carlini Extra Virgin Olivie 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 Whipping Cream
  • 1 cup edenVale Romano Shredded Cheese
  • 1 tablespoon Baker's Corner Brown Sugar
  • 3/4 teaspoon Stonemill Essentials Salt
  • 1/4 teaspoon Stonemill Essentials Ground Black Pepper
  • 6 sage leaves for garnish

How to Make It

  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.

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

  3. In the same sauce pan, 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, 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.