Pumkin Tortellini with Butter Sage Sauce

I've had tortellini in butter sage sauce in restaurants and just figured it would be too hard to try at home. This was the easiest thing I've cooked in a looooong time.  And it was absolutely delish.  I bought the pumpkin tortellini premade at my fancy grocer and whipped the sauce up in about 15 minutes.  I served with hot Italian bread and fancy olive oil.  This is a departure from my normally healthy, fresh, clean recipes, but it was so worth it.  And baby liked it :)

• 1 tablespoon butter
• Freshly ground black pepper
• 1 tablespoon fresh chopped sage leaves
• 3 tablespoons mascarpone
• 1/2 cup heavy cream
• 1 bag pumpkin filled pasta (or butternut squash)
• 1/4 cup grated Pecroino Romano
• Salt and pepper

Melt the butter with a pinch of pepper, the sage, and mascarpone. Add heavy cream and reduce to a thick sauce for about 10 minutes. Boil the pasta, then add to the sauce and toss over low heat until well coated. Add the cheese and salt and pepper, to taste. (Source: Food Network) Good Appetite!