1 1/2 cups chicken broth
1 cup pumpkin puree
2 teaspoons dijon mustard or spicy brown mustard
1 tablespoon fresh sage or 1 teaspoon dried sage
3/4 c heavy whipping cream
1 c freshly grated Parmesan cheese, divided
salt to taste
lots of freshly ground black pepper
2 TBS butter
Place the pumpkin puree (please note: not the same thing as pumpkin pie filling!), mustard, sage, chicken broth in a saucepan. Wisk to meld together.
Cover and heat to boiling, then reduce heat to low and simmer, covered, for at least 20 minutes or until sauce thickens. When you uncover, the sauce should pass the ‘drag’ test–if you drag a spatual across the pan, the area should not immediately refill with liquid.
With the heat still on low, add the Parmesan cheese, the butter and the cream.
Cook for 10 minutes over medium-low, stirring frequently, and let it thicken.
Taste the sauce and adjust the seasoning. I happen to like tons of black pepper in mine. I also recommend adding a solid amount of salt, since once the sauce coats the pasta, the levels of saltiness will need to carry the whole dish through.
Pour the sauce into cooked pasta . . .
Stolen from: www.jennaseverythingblog.com