Day 23 - Pumpkin Tortellini

(I'm almost caught up with writing about what I've done as a part of the creative challenge.)

Joe LOVES pumpkin. He'll like pumpkin-anything, as long as people didn't overdo the spices (especially cinnamon). When we saw pumpkin tortellini in the frozen section at HEB, we knew we had to try it. But what type of sauce goes on it? On Halloween we tried a yummy sauce that is similar to a few recipes Joe found online. We just boiled some chicken, cut it into small pieces and let the sauce coat it along with the tortellini. Here's what we did, and I highly recommend it - even if it's just on some other pasta!

Butter Sage Sauce
2.5 Tablespoons butter
2 teaspoons rubbed sage
18ish oz shredded parmesan reggiano
pasta (pumpkin tortellini!)

Start boiling the pasta. Melt the butter in a pan large enough to hold all of the cooked pasta. Add the rubbed sage and let it soak in the butter. Almost a minute before the pasta is done, remove almost a cup of the water it boiled in (save it) and then drain the pasta. Add the reserved (almost a cup) water to the butter / sage. Add the pasta and mix well. Allow the pasta to soak up some of the water and finish cooking. Add the cheese to the pasta, mix well. The cheese melts and seems to disappear. Enjoy!