Pumpkin Pizza and Pasta Sauce

Name: Pumpkin Pizza and Pasta Sauce
Total time: 20 min
Ingredients: 2 tablespoons unsalted butter; 5 leaves fresh sage; 1 (15-ounce) can pumpkin puree (or 2 cups homemade pumpkin or winter squash puree); 1 large garlic clove, minced or pressed; ½ cup heavy cream; 1 tablespoon white wine vinegar or white balsamic vinegar; ¼ teaspoon dried chile flakes; ⅓ cup grated pecorino or parmesan cheese, optional (grate it yourself by pulsing a chunk of pecorino, parmesan, or other hard cheese in the food processor); Kosher salt

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Total: 20

Servings: 3.5

Ingredients

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2 tablespoons unsalted butter5 leaves fresh sage1 (15-ounce) can pumpkin puree (or 2 cups homemade pumpkin or winter squash puree)1 large garlic clove, minced or pressed½ cup heavy cream1 tablespoon white wine vinegar or white balsamic vinegar¼ teaspoon dried chile flakes⅓ cup grated pecorino or parmesan cheese, optional (grate it yourself by pulsing a chunk of pecorino, parmesan, or other hard cheese in the food processor)Kosher salt

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Instructions

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Step 1

Melt the butter in a medium saucepan over medium heat and add the whole sage leaves. Cook for 1 to 2 minutes, until the sage begins to curl, then use tongs or a slotted spoon to remove the sage from the butter. (Use the fried sage leaves as a garnish for your finished pizza or pasta dish.)

Step 2

Stir in the pumpkin, garlic, cream, vinegar, red pepper flakes, and grated cheese (if using). Stir until the sauce is heated through, 2 to 3 minutes. If the sauce is too thick, stir in 1 to 2 tablespoons of water or cream. Taste and season with a pinch or two of salt.

Step 3

Remove the pan from the heat. Stir the hot sauce into cooked pasta; let the sauce cool to about room temperature before spreading on raw pizza dough.