But of course, that wasn't enough pumpkin for me.
Penne with Pumpkin Sauce (adapted from an Everyday Food recipe)
12 ounces penne
2 Tbsp olive oil
2 sprigs of rosemary, leaves taken off stem
1 can (15 ounces) pure pumpkin
1 garlic clove, minced
1/2 cup half-and-half
1/2 cup grated Parmesan
1 Tbsp white wine vinegar
1+ tsp red pepper flakes
coarse salt
Cook pasta in salted water. Reserve 1 cup of water, then drain pasta and set aside.
In pasta pot, heat oil over medium heat. Add rosemary and fry, stirring, until it begins to brown, 1 to 2 minutes. With a slotted spoon, transfer rosemary to a paper towel, leaving oil in pot.
Add pumpkin, garlic, half-and-half, Parmesan, vinegar, red pepper flackes, and reserved pasta water to oil. Stir until heated through and cheese is melted. Add pasta and toss to coat. Season with salt and additional pepper flakes if desired, and top with rosemary.
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