Pasta With Spiced Pumpkin Sauce

• 3/4 lb. of pasta (I use Barilla Veggie Penne--Tomato-Carrot flavor)
• 2 T. organic, unsalted butter (or margarine)
• 1 - medium sized onion, finely chopped
• 1 T. fresh, chopped sage (about 15 leaves)
• 1 - 15 oz. can of organic pumpkin solid
• 1/2 t. each of nutmeg, cinnamon and allspice
• 1 cup organic heavy cream (or cream of coconut)
• 1 T. fresh chopped parsley
• 2 T. (heaping) of grated pecorino-romano cheese, optional
• Salt and pepper to taste

1. 1. Cook pasta according to directions; if finished before the sauce is done-- drain, drizzle with a bit of olive oil and set aside.
2. 2. Melt butter in large, covered skillet, over medium heat. Add onion and cook until it is clear and beginning to brown.
3. 3. Add the sage and cook for 1-2 minutes.
4. 4. Add the pumpkin, dried spices and cream. Use a whisk to gently combine. Heat on medium/medium high flame, stirring constantly, until the sauce bubbles rapidly, then turn heat to low to keep sauce warm.
5. 5. Stir in the parsley, cheese, salt/pepper.
6. 6. Carefully add the cooked pasta and stir until the pasta is well-coated. Heat on low if necessary, but not long as the sauce will thicken and absorb.
7. 7. Serve immediately with extra cheese, if desired.

pasta, butter, onion, sage, pumpkin solid, nutmeg, cream, parsley, pecorinoromano cheese, salt

Taken from www.epicurious.com/recipes/member/views/pasta-with-spiced-pumpkin-sauce-52509891 (may not work)