This pasta sauce is as simple as it is warm and comforting! Easy to whip up for a weeknight dinner but hits the spot like it took much longer.
Sage and pumpkin are a classic fall combination - adding in cream and parmesan cheese to that combination creates a perfect fall pasta sauce that works on virtually any kind of pasta - ravioli, tortellini, gnocchi or any type of shaped pasta, like fettuccine or fusilli. The saltiness from prosciutto and mozzarella, combined with the tanginess of the sage balsamic, cuts through the richness and creates a delicious bite.
- 16 oz pasta of choice
- 2 cups heavy whipping cream
- 1 cup pumpkin puree
- 1 cup grated parmesan or pecorino cheese
- 1 tsp ground sage
- 3/4 tsp dried thyme
- 1 tsp kosher or sea salt
- 2 oz prosciutto, sliced
- 4 oz shredded mozzarella, preferably Caputo Smoked Mozzarella
- drizzle of Sage Dark Balsamic Vinegar
In a large pot, bring water to a boil and cook pasta per package directions. Drain and set aside.
In a medium sauce pan, add whipping cream and pumpkin puree. Heat over medium low and whisk until pumpkin is fully incorporated. Add cheese and spices and whisk until combined. Continue to heat over medium low and bring to a low simmer, then remove from heat.
Pour alfredo sauce over prepared pasta - top each serving with sliced prosciutto and shredded mozzarella.
Makes 6 servings
Feel free to switch out the prosciutto with hot or sweet Italian Sausage or diced pancetta if you want a different meat or leave it out entirely for a vegetarian meal option.
Onions or roasted red bell peppers would also make a lovely addition to this recipe!
