Monday, November 2, 2009

Penne Pasta with Creamy Pumpkin Sauce




I've literally had this recipe in my drawer for over a year. I wanted to make it last year but my husband hates pumpkin everything (and he's not that picky...so when he doesn't like something I try to avoid it) and I just never got around to making it.

However, a few weekends ago he went up to hunting camp so that was the perfect opportunity for me to make this.

This was an easy dish to put together, and came out great. The pumpkin flavor was so nice and the creamy sauce just lent itself so nicely to the penne pasta. And honestly, the leftovers tasted almost better then the day I made this. It might take me another year to make this, but I will definitely make it again!

Ingredients
Source: Martha Stewart

12 ounces penne rigate (ridged), or other short pasta
Coarse salt
2 tablespoons olive oil
1 tablespoon fresh rosemary (I used dried)
3-4 leaves fresh sage, minced (I added)
1 can (15 ounces) pure pumpkin puree
1 garlic clove, minced
1/2 cup half-and-half
1/3 cup grated Parmesan
1 tablespoon white-wine vinegar (I omitted)
1/4 teaspoon red-pepper flakes, plus more for garnish (optional) (I omitted)

Directions

Cook pasta in a large pot of boiling salted water until al dente. Reserve 2 cups pasta water; drain pasta and set aside.


In pasta pot, heat oil over medium. Add rosemary and fry, stirring, until starting to brown, 1 to 2 minutes. Using a slotted spoon, transfer rosemary to a paper towel, leaving oil in pot.


Carefully (oil is hot and will spatter) add pumpkin puree, garlic, half-and-half, Parmesan, vinegar, red-pepper flakes, and 1 cup reserved pasta water to pot. Stir sauce until heated through, 2 to 3 minutes.


Add pasta to sauce, and toss to coat. If sauce is too thick, add some reserved pasta water. Season generously with salt. Serve pasta sprinkled with fried rosemary and, if desired, more red-pepper flakes.

3 comments:

Katie said...

OH YUM! And so delicious looking!

Roxanne said...

I love your blog so much :) I love that you are so inspired by food and that you are unashamed about loving it and cooking for your family. I found myself in a similar situation: I got married & finally had someone to share dinners with, and discovered how much I genuinely love to cook. Thanks for taking the time to post this stuff, you're a good writer & it's obvious that this is something you like to do, so it's a pleasure to read!

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