Madison's Pasta with Pumpkin Cream Sauce
Pasta with Tuna-Tomato Herb Sauce
Schnitzel Cordon Bleu
Chicken Cordon Bleu
Clinton Kelly’s Cordon Bleu Pigs in a Blanket
Paccheri all'Amatriciana: Pasta with Bacon and Onion Sauce
How To Make Pumpkin Pasta with Vodka Cream By Rachael
Spiced Apple Cobbler with Pumpkin Ice Cream and Caramel Sauce
Rach Makes White Pasta a la Vodka (Vodka Cream Pasta Without Tom…
Pumpkin Pasta
Rach's Pumpkin Pasta With Vodka Cream + Kim Kardashian's Stylist…
Ingredients
- 1 box of pasta of your choosing (linguine and penne both work)
- 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
Yield
Serves: 4 servings
Preparation
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.
