Step-by-Step Recipe: Penne with Creamy Pumpkin Sauce

It's September, and I needed a taste of fall.  Last week I posted about my food obsessions, and pumpkin is definitely on that list.  I really like finding pumpkin in unexpected savory dishes, and this is one of those.  The first bite the first time I made it was like, "Hmmmm...that's not what I expected."  But it's delicious if you can get over the whole pumpkin-not-at-all-like-pie flavor thing.

This recipe is from one of my monthly Martha Stewart Everyday Food magazines (which I have received for about three years now, thanks to my sister-in-law and her husband).  It's a quick one that is perfect for a week night.  Perfect served with a green salad...or by itself.  Pumpkin is a vegetable, after all.  Ha!

Assemble your ingredients.  Note: the pumpkin does not need to be organic.  In fact, I don't usually use the organic, since it costs so much more...but last year there was a nationwide pumpkin shortage (seriously), and I stocked up on any and all pumpkin whenever I was able to find it.  It keeps in the pantry for at least a couple of years. 

Put on a pot of salted water to boil, and then boil the penne according to package directions.  Try not to watch it boil, because we all know what happens...

Reserve 1-2 cups of the pasta water and then drain the pasta.  Set aside.  In the same pot, heat 2 tablespoons olive oil over medium heat.  Then fry the rosemary for just a minute, to infuse the flavor into the oil and make the leaves crisp.  Pull it out of the pot before you burn the heck out of it, because burnt rosemary tastes terrible (not that I'd know).  Drain the rosemary on a paper towel.

Then very very carefully (the oil is hot and everything will spatter and pop--no joke) add the pumpkin, garlic, half-and-half, Parmesan, vinegar, and red-pepper flakes to the pot.  Stir quickly so the half-and-half doesn't scorch.

Then quickly add 1 cup of the reserved pasta water and stir.  Heat for 2-3 minutes.

Add the pasta and toss to coat.  If the sauce is too thick, add some more pasta water (or half-and-half if you're naughty like me) to get the right consistency.  Season with salt to taste.

If you can resist eating it straight from the pot, serve in a bowl and garnish with the fried rosemary, a bit more Parmesan, and more red pepper flakes if you like it spicy.

Penne with Creamy Pumpkin Sauce, from Everyday Food magazine
Time: 30 minutes or less.  Serves: 4.

Ingredients

• 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)

Directions

1. Cook pasta in a large pot of boiling salted water until al dente. Reserve 2 cups pasta water; drain pasta and set aside.
2. In pasta pot, heat oil over medium. Add rosemary and fry, stirring, until starting to brown, 1 to 2 minutes (I find that it is more like 30-60 seconds). Using a slotted spoon, transfer rosemary to a paper towel, leaving oil in pot.
3. 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.
4. 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.