Brun smör pumpa alla vodka tortellini

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1. 1
   In a large skillet, melt together 2 tablespoons butter and the sage. Cook, stirring occasionally, until the butter is browning and the sage is crisp, 4 minutes. Remove the sage leaves from the butter and set aside.
2. 2
   To the skillet, add the olive oil, shallot, garlic, and oregano. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste, pumpkin, and red pepper flakes, cook 4-5 minutes, until thickened. Stir in the vodka, cook another 2 minutes. Stir in the cream, 1 tablespoon butter, and the parmesan. Season with salt and pepper. Keep warm over low heat.
3. 3
   Bring a large pot of salted water to a boil. Add the tortellini and cook according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.
4. 4
   Add the tortellini to the vodka sauce, tossing to coat. If needed, thin the sauce with pasta cooking water.
5. 5
   Divide the tortellini among plates and top with crispy sage and parmesan. Enjoy!.