3 1/2-oz. Finely diced onion
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
1/4 lb. Butter
1/2 cup Kahlua
1 can (12oz) chicken broth (set aside 1 1/2 cups)
2 cups half & half
4 oz. Cornstarch
Rubbed Sage
Parmigiano cheese

Melt butter in saucepan. Sauté onion until translucent. Add crushed red pepper flakes and black pepper. Stir until pepper is dissolved. Turn heat to high, add the Kahlua. Reduce slightly (turns syrupy-like) stir constantly. Turn heat to medium and add the chicken broth (less the 1 1/2 cups). Bring to boil slowly. Meanwhile stir cornstarch into reserved chicken broth. Whisk smooth.

When broth/onion mixture comes to boil, quickly whisk in the cornstarch mixture. Add the half and half quickly before it thickens too much and whisk until smooth. Remove from heat. Sauce may be served immediately or cooled down and kept refrigerated for several days. It will respond to whisking when re-heating.

To serve: Cook cheese tortellini or cheese ravioli per directions for frozen product. Drain well. Plate and ladle sauce over cooked pasta. Sprinkle rubbed sage over pasta. Sprinkle with parmigiano (or romano) grated cheese. Garnish with dried whole sage leaves or if using fresh sage, sauté briefly.