Saturday, February 5, 2011

Penne With Pumpkin Sauce

I know I said that we do not eat pasta often, but lately I have found some pasta recipes we actually really enjoy! So I might be posting a few more pasta dinners over the next few months. At first glance this recipe did not sound like something I would normally make, but I thought I would give it a try. It turned out to be amazing! It is also a very affordable dinner. Pumpkin, cinnamon, nutmeg and pasta kind of sound weird together, but I promise you it will be a huge hit! I hope you step out of your comfort zone and give it a try!
Penne with Pumpkin Sauce
Penne With Pumpkin Sauce

2 Tbsp Unsalted Butter
1 onion, chopped fine
1 red bell pepper, chopped fine
2 garlic cloves, minced
½ cup canned solid-packed pumpkin
1 cup chicken broth
½ cup water
2 Tbsp heavy cream
dash of Ground Nutmeg
¼ tsp Ground Ginger
1/8 tsp cinnamon
Salt & Pepper to taste
½ pound penne pasta
3 Tbsp minced fresh parsley
Freshly grated Parmesan cheese

Over moderate heat, melt butter in a large deep skillet. Add onion, pepper and garlic, stirring until softened. Stir in pumpkin, broth, water, cream, nutmeg, ginger, cinnamon, salt and pepper, stirring occasionally for 10 minutes. While the sauce is simmering, cook the penne in salted boiling water until al dente. Drain pasta, reserving 1 cup of the cooking water. Add penne to the sauce, cook the mixture over moderate heat for 1-2 minutes, stirring and thinning the sauce as desired with the reserved cooking water. Stir in parsley. Remove from heat. Divide between 2 plates and top with Parmesan cheese. Enjoy!

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