How to Make Pumpkin Sauce with Locatelli Pecorino Romano - Appetito
This seasonal recipe for pasta with a creamy pumpkin sauce features Locatelli Pecorino Romano cheese in two ways.
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Cooking tools:
- Pan
- Saute pan
- Blender
- Pot
- Colander
- Measuring spoon
- Chef's knife
- Cutting board
- Grater
- Wooden spoon
- Serving platter
- Stove
Ingredients
- 1/4 cup pine nuts
- 8 oz. pasta cooked as you make the sauce
- 1/3 cup pasta water
- 1 tbsp. each unsalted butter and olive oil
- 2 banana shallots or 1 medium red onion finely chopped
- 2 tsp. chopped fresh sage leaves plus more for garnishing
- 2 garlic cloves, minced
- 1-1/2 cups canned pumpkin puree
- 1/2 cup heavy cream
- 1/2 cup finely grated Locatelli Pecorino Romano plus more for serving
- 1 tbsp. fresh squeezed orange juice
- 1/3 cup vegetable stock
- 1/4 tsp. grated nutmeg
- salt
- pepper
- 2 tbsp. chopped parsley or finely chopped chives for serving
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