I can’t believe we’ve lived in Portland for over 13 months now! One of the biggest changes we made when moving here was cooking. Yes, when we lived in San Francisco we rarely cooked for ourselves. No we didn’t live off Ramen like the common college stereotype. We lived off of tacos. And burritos. And nachos. Sort of came with the territory since we lived in the Mission District. Now I cook dinner everyday. The biggest help has been creating a meal plan and shopping from it once a week. I love the meal plans created for you in Martha Stewart’s Everyday Food Magazine, and usually use that once a month (except for when it involves expensive cuts of meat…) Other times I just make up my own meal plan based on whatever I’m craving. [This week, it was salmon, so that comes into play twice, haha.] Here’s this week as an example:
You may have noticed that my “weekly” meal plans are only 5 days long…yeah I’ve just found that’s the time frame that works best for us [sometimes we take a night off of cooking to go to a friends house or just eat leftovers]. You may also have noticed that all the recipes this week are from Everyday Food. Yeah, what can I say-I subscribe to the cult of Martha. 😉 Plus those recipes aren’t even really recipes per say, more like methods of cooking, and they often use less than 5 ingredients.
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.