Pumpkin Pasta with Riverbench Estate Pinot Noir

Fall means it’s time for anything pumpkin! This pasta is easy to make and absolutely delicious. Bacon and makes everything better.

• 8 ounces fettucine
• 3 slices of bacon, chopped
• 2 cloves garlic, minced
• 3 tbsp. chopped fresh sage
• 1 cup canned pumpkin puree
• ¼ cup white wine
• ¾ cup parmesan cheese, grated
• Salt
• Pepper
• 1 tbsp. butter
• ½ tsp. red pepper flakes
• 1 tbsp. cream
• 2 tbsp. parsley, chopped

Cook the pasta until al dente. Save 1/3 cup of the cooking water.
In a large skillet, cook the bacon until brown and crisp. Add the garlic and cook a minute more. Add 2 tbsp. sage, pumpkin puree, wine, cheese, salt, and pepper.

Stir and warm through. Add pasta and cooking water and stir to coat. Add butter, red pepper flakes, and cream, and stir until combined. Finally stir in parsley and remaining sage.