Pumpkin Sage Penne

This is simply delicious. It is hard to stop eating.

2 lbs. fresh pumpkin

5 T butter

1 big bunch of fresh sage, chopped (don't buy this from the store, grow it in your yard! It will stick around for many years and save you lots of money. In the meantime, come get some from my garden.)

1 tsp sugar

salt to taste

white pepper

1 C heavy cream

1 1/2 C freshly grated Reggiano Parmesan cheese

1 lb. penne pasta

1.) Trim all the flesh off the pumpkin, cup in small pieces and steam for 15 minutes.

2.) Melt 2 T butter in a small skillet over low. Add half of your chopped sage to the butter and increase heat to med-low. Fry until butter begins to brown. Remove from heat and set aside.

3.) Bring a big pot of water to a boil, add 1 T salt, bring back to a boil. (Don't add the pasta until you finish set 4 so the pasta will be piping hot when the sauce is done). Cook pasta about 9 minutes. Reserve 3/4 C of the pasta water!!!

4.) Melt 3 T butter in a really large skillet. Add pumpkin. Saute in butter, mashing about half (or more) of the pumpkin. Sprinkle with sugar, salt, and pepper. Add 2 T water and cover for 5 minutes.

5.) Remove lid from pumpkin and cook over med-high for 3 minutes. Add 1 C heavy cream, simmer 5 minutes.

6.) When pasta is done, reserve 3/4 C water before draining. Then combine pasta, butter sage mixture, and pumpkin mixture in a large bowl. Toss well, add the grated Reggiano cheese and chopped fresh sage. Add some pasta water to get the desired consistency. Save pasta water to reheat any leftovers (as if there will be any!)

Oh, my mouth is watering!!