This evening dinner was done in 10 minutes! – SERIOUSLY 10 MINUTES!

I had some grocery store “fresh” pasta in the refrigerator and a few other random things, including a can of pumpkin puree and together they became pasta with Sassy Pumpkin Cream Sauce.

I made 2 dinner servings servings using:
1 package Pappardelle (use whatever pasta you like)
1/2 of a 15 oz can of pumpkin puree
8 to 10 fresh sage leaves
1 tsp minced garlic
1 1/2 tsp red pepper flakes (and a little more plating)
1/3 cup cream
1/3 cup pasta water
1 Tbsp (I used a little less) unsalted butter
 1 Tbsp olive oil
Parmesan Cheese

First get your pasta started. Cook it according to the package directions and reserve about a cup of the pasta water. You won’t need that much but it’s better to reserve more than you need than not have enough.

Now for the sauce:
Add the butter and olive oil to a small sauce pan.

Once the butter has melted, add a few sage leaves. Cook over medium until the edges begin to curl and they “fry” a bit.
Remove with a slotted spoon and set aside on a paper towel.

2Add the garlic to the butter and oil. Give it a good stir.

3Add the pumpkin to the pan (be careful. The butter and oil are hot and will splash). Stir to blend the butter, oil and garlic with the pumpkin.
Slowly add the cream and blend well.  

Toss in the red pepper flakes and stir a little more.
5Add the reserved pasta water, a little at a time until you have a nice creamy sauce. Want a thinner sauce? Add more liquid.

Give the pumpkin sauce a taste.
Chop a few more fresh sage leaves and toss ’em in there. Now add a little salt and pepper and taste again.
Like more spice? Add more red pepper. (I did)

6Stir the sauce until well blended and hot.

Now pour the sauce over the pasta of your choice, stirring gently as you go.

Put the pasta in bowls and top with a couple of the crispy sage leaves, a sprinkle of parmesan and another pinch of red pepper flakes (if desired).

7Dinner is done! Now go eat!!