Aired December 4, 2008
1 1/2 cups half-and-half
1/2 cup whole milk
1 15-ounce can of pumpkin puree
1 teaspoon dried sage or 1 tablespoon fresh sage leaves, chopped
Salt and pepper
Flour, to thicken if necessary
Prepare pasta according to directions and set aside in a covered pot.
While the pasta is cooking, combine half-and-half and whole milk in a saucepot. Bring to a simmer and cook until reduced by half. Remove from heat, add sage, salt, pepper and canned pumpkin and stir until smooth.
Place saucepot back over the heat and stir until thoroughly heated. If a thicker texture is desired for the sauce, flour may be added until desired consistency is reached, making sure to whisk thoroughly after each addition.
Toss sauce with pasta and serve topped with Madison's Black Tie Chicken Cordon Bleu.