I know that it was an unusally warm day for autumn in Portland today…but I still am fully embracing the change of seasons.
With roasted soup. I hope to make many soups this fall/winter…in my holistic health classes (I was a holistic health minor in college, didja know that?) we learned that soups are imperative to health in the colder months.
Plus they’re just dang delicious.
So I don’t have a picture for this dinner but you will just have to believe me that you should drop your dinner plans and make this recipe right away. From Martha Stewart Everyday Food, I bring you Penne with Creamy Pumpkin Sauce.
The pumpkin is perfect for fall (and in case you haven’t heard, the canned pumpkin crisis is over so no more crazy people selling buying it for $7 a can on eBay anymore). Also it is delicious in this dish to have savory pumpkin flavor rather than sweet like a pie.
Don’t have a rosemary bush in your yard? I feel your pain because mine hardly qualifies as a bush, more like a rosemary stick. Instead, the BF pulled over the car and convinced me to STEAL ROSEMARY FROM A NEIGHBOR’S YARD. Seriously I feel guilty for some reason even though their bush was more like a rosemary tree than a rosemary bush.
Oh, and I used cream instead of half-and-half, because that’s what was in my fridge. And rotini instead of penne….and red wine vinegar instead of white wine vinegar…and I don’t know the exact measurements I used because I’ve sort of given up measuring (except for baking of course). But a recipe is meant to be a suggestion not a set of rules, no?
Anyway, enjoy! xoxo
Penne with Creamy Pumpkin Sauce
Canned pumpkin puree isn’t only good for pie; here, it becomes a creamy sauce for penne, topped with deliciously crunchy fried rosemary.
Prep: 10 minutes
Total: 30 minutes
- 12 ounces penne rigate (ridged), or other short pasta
- Coarse salt
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary
- 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
- 1/4 teaspoon red-pepper flakes, plus more for garnish (optional)
- 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.