-1 stick of butter
-1 small can of pumpkin puree
-1 C of cream
-Dash of nutmeg
-Dash of Cayenne pepper
-Salt & pepper
-1 lb. bowtie pasta
-2 oz. Brandy
In a pan, melt butter and saute the shallots.
When ready, add brandy and let the alcohol evaporate.
Next, add pumpkin, salt and pepper. At this point, the sauce should be thick. Add some of the cooking water from the pasta to thin sauce.
Add cream, nutmeg and cayenne. Cook sauce for a few minutes.
In a separate pot, cook pasta. Once ready, drain and add to sauce mixture.
Toss together, top with parsley and cheese.