A rich and creamy Alfredo sauce with a subtle flavor of pumpkin make this a delightful dish for
fettuccine or a good quality dried egg fettuccine. Feel free to toss some toasted, chopped
walnuts or crushed amaretti cookies on top. Or you might want to add some cooked and
12 ounces fettuccine
2 tablespoons butter
1 small onion, finely chopped
1 cup canned solid-pack pumpkin puree
2 cups heavy cream
Freshly ground nutmeg
Salt and pepper
1/2 cup grated Parmesan cheese
4-5 fresh sage leaves, chopped
Additional Parmesan cheese for serving
Bring a large pot of salted water to a boil over medium-high heat.
Cook the pasta according to package directions.
Melt the butter in a large skillet over medium heat. Add the onion; saute for 2-
3 minutes, stirring, until softened. Stir in the pumpkin puree. Add the heavy
cream, nutmeg, salt and pepper. Reduce the heat to medium-low. Simmer
for 5 minutes, stirring frequently, until the sauce is slightly thickened. Stir in
the Parmesan cheese.
Drain the pasta and add to the sauce. Transfer the pasta to a serving bowl.
Sprinkle the chopped sage over the top. Serve with additional grated