An easy rich and creamy comfort dish that pairs nicely with our Marsanne | Roussanne.
Cook pasta according to package directions, drain and return to cooking pot. Set aside.
Sauté onion and garlic in one tablespoon of olive oil in a non-stick pan for 3 to 5 minutes over medium heat, until the onions are tender. Add whole bay leaf, sage, and wine to the pan. Reduce wine by half, approximately 2 minutes. Stir in stock and pumpkin to combine. Continue stirring until sauce starts to bubble. Reduce heat to medium-low, and gently stir in cream. Add nutmeg, cinnamon, cayenne, salt and pepper, to taste. Simmer for 5 to 10 minutes until sauce thickens. Remove bay leaf and discard.
Pour pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.
Optional: Top with toasted walnuts or pine nuts for extra texture and flavor
Serve with Bartholomew Estate Marsanne | Roussanne