Pumpkin Sage Cream Farfalle


  1. In a large saucepan, bring 8 cups of water and 1 tablespoon salt to a boil. Cook the farfalle for 12-15 minutes or until al dente.
  2. Drain pasta and toss with 2 tablespoons of olive oil. Cover with plastic wrap and reserve.
  3. In the same saucepan, heat 3 tablespoons of olive oil over medium heat. Sauté the onion until tender, about 5 minutes.
  4. Add the thinly sliced sage. Sauté for 3 minutes.
  5. Add the pumpkin and heavy cream. Bring to a simmer. Add the cheese, stir until melted and the sauce thickens.
  6. Stir in the brown sugar, 3/4 teaspoon salt and pepper. Add the farfalle to the sauce, toss until coated.
  7. For garnish: Heat remaining oil in a small skillet over medium-high heat. Fry sage leaves until crisp. Transfer with a fork to paper towels to drain.

Recipe courtesy of Chef Michelle,
ALDI Test Kitchen


1 tablespoon plus 3/4 teaspoon Stonemill Essentials Iodized Salt

3 cups Reggano Farfalle, uncooked

2 cups Carlini Extra Virgin Olive Oil, divided

1/2 Vidalia onion, diced

6 sage leaves, thinly sliced

1 cup Baker's Corner 100% Pure Canned Pumpkin*

1 1/2 cups Friendly Farms Heavy Whipping Cream

1 cup Priano Romano Shredded Cheese

1 tablespoon Baker's Corner Brown Sugar

1/4 teaspoon Stonemill Essentials Ground Black Pepper

6 sage leaves, for garnish

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Prep Time:
5 minutes

Cook Time:
25 minutes

Total Time:
30 minutes