Monday, October 17, 2011

Pumpkin & Sage Tortellini with Crispy Pancetta

Pumpkin & Sage Tortellini with Crispy Pancetta

(1) pound of cheese tortellini
(1) 16 oz can of pumpkin puree
(2) tablespoons of butter
(5) sage leaves thinly sliced
(1/4) cup of heavy cream
(1/4) cup of pinot grigio
(4oz) of pancetta
(1/2) cup chicken stock
2 tablespoons sugar
2 teaspoons of pumpkin pie spice
Parmigiano Reggiano for shaving

Cooking Directions

Cook tortellini according to directions, drain and set aside

Dice Pancetta and saute in a large skillet over medium heat
When pancetta is crispy remove from pan and set aside
Add in butter and sage, cook 2-3 minutes
Deglaze with white wine, cook 4-5 minutes until reduced
Add in pumpkin, heavy cream,  pumpkin pie spice,salt, pepper, sugar and chicken stock
Toss with tortellini and shaved parmigiano reggiano
Bon Appetito

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