Sunday, October 24, 2010

Punkin Pasta

Before you try this pasta, please note that the pumpkin gives it a sweet flavor. This dish definitely has a unique taste, but Wes and I both loved it! It reminded me of macaroni and cheese with an autumn twist. I think our vegetarian followers will love this pumpkin pasta, and it's really filling as a main dish. Meat-lovers - try adding some sausage and let me know how it turns out. Happy Halloween! -Allison Y.

Punkin Pasta

Adapted from Rachel Ray's
Penne-Wise Pumpkin Pasta

1 pound ziti
2 tablespoons extra-virgini olive oil
1 small onion (finely chopped)
3 to 4 cloves garlic (diced)
1 cup chicken stock
1 (15 oz.) can pumpkin puree
1/4 cup cream (I used half and half)
2 teaspoons hot sauce
1 teaspoon nutmeg
2 pinches ground cinnamon
1 teaspoon salt
1 teaspoon pepper
7 to 8 leaves fresh sage (thinly sliced)
Grated Parmigiano-Reggiano

Boil a pot of water and cook pasta to al dente (see box for time). Saute chopped onions and garlic in extra virgin olive oil over medium heat for approximately 3 minutes. Stir in chicken stock, pumpkin, and cream. Then, season with hot sauce, nutmeg, cinnamon, and salt and pepper. Reduce heat and simmer 5 to 6 minutes more to thicken sauce. Taste test and adjust seasoning as necessary. Stir in sage and toss with pasta. Top with lots of grated cheese (to taste).

1 comment:

  1. I'm going to give this a try this weekend. It sounds great :)