Fall Fave: Pumpkin Sage Cream Sauce

I have been making this incredibly easy, soul comforting dish for almost ten years now and every fall I look forward to having it. If you are a pumpkin head, you have to try this.



1 cup(s) heavy cream
1/2 cup(s) pumpkin puree
1/4 cup(s) fresh-grated Parmesan
16 fresh sage leaves, sliced into thin strips
1/2 teaspoon(s) salt
1/4 teaspoon(s) fresh-ground pepper
1 tablespoon(s) unsalted butter

DIRECTIONS
1.Combine the cream, pumpkin puree, Parmesan, sage, salt, and pepper in a medium saucepan over medium heat. Simmer the mixture until slightly thickened, 10 to 12 minutes. Remove from heat and stir in butter. Toss with cooked pasta and serve immediately.

I like to use Campanelle shaped pasta. Not only does it hold the sauce well, but it's pretty with its ruffled little edges. I also grate a little extra Parmesan over the top. Wonderful entree f you're having vegetarian guests over for dinner, or add grilled chicken for the serious carnivores.

{via Country Living}

Invite, please!

My gift to you this Labor Day weekend: Sunday Suppers. The blog is an orgy for the eyes. My mouth drips saliva with every scroll down the page. It's another one of those 'now why didn't I think of that' sort of things, but truth be told, I am not acquainted with a group of folks as passionate and talented as the participants. Every single detail is utterly gorgeous. From the table arrangements to the letterpress menus to, of course, the food. My only question is, how do I get an invitation?

Berry Consume with Lemon Champagne Sorbet. Divinity. And, believe it or not, the recipe looks doable.

{photo by Karen Mordechai, recipe from Aron Goyoaga (a must read blog as well), custom bowl by Gleena Ceramics}

See more from Sunday Suppers here.