- 1 tablespoon butter
- Freshly ground black pepper
- 1 tablespoon fresh chopped sage leaves
- 3 tablespoons mascarpone
- 1/2 cup heavy cream
- 1 bag pumpkin or butternut squash filled pasta
- 1/4 cup or less grated Pecorino Romano
- Salt and pepper
In saute pan, melt the butter with a pinch of pepper, the sage, and mascarpone. Add heavy cream and reduce to a thick sauce, about 10 minutes. While the sauce is reducing, boil the pasta. Drain and add to the sauce. Toss the pasta in the sauce over low heat until the pasta is well coated. Add the cheese and salt and pepper, to taste.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Giacomo's
Recipe courtesy of Robert Irvine
Recipe courtesy of Michael Chiarello