2 tablespoons olive oil
2 tablespoons fresh sage, sliced
4 sage leaves - for garnish
1 tablespoons minced shallot
1 chopped garlic
1 cup half and half or heavy cream
1/2 cup canned pumpkin
1/4 cup quality Vodka
1/4 cup grated Parmigiano Reggiano
Salt and pepper
8 ounces cooked pappardelle (I used 5 nests)
2 tablespoons chopped pistachios, for garnish
Bring a large pot of water to boil for the macaroni.
In a medium saucepan, heat the olive oil. Fry the 4 sage leaves until crisp, remove from pan and set them aside on a piece of paper towel. Then add the sliced sage leaves and fry until fragrant and lightly golden over medium heat. Add the shallots and garlic and cook until the onion is translucent.
Put your macaroni in the same time you stir in the cream, it will time perfectly.
Stir in the cream, pumpkin and vodka. Stir and simmer the mixture until slightly thickened and bubbly, 8 to 10 minutes. Add salt and pepper to taste.
Remove from heat. Stir in the parmigiano reggiano. Then toss with the cooked, drained pasta, and garnish with pistachios. Serve immediately.