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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 2 |
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I had an abundance of pumpkins that I grew last year, so I tried this recipe from Gourmet Magazine and it was fantastic. The recipe calls for solid packed pumpkin, so feel free to use that if you don't have fresh pumpkin available. This recipe is scaled to serve 2, so adjust according to your needs. I hope you enjoy it! Ingredients:
1/2 medium onion, chopped fine |
1/2 medium red bell pepper, chopped fine |
2 cloves garlic, minced |
2 tablespoons unsalted butter |
1/2 cup canned solid-pack pumpkin (i would use a little more, but this is the amount the recipe calls for...) |
1 cup chicken broth |
1/2 cup water |
2 tablespoons heavy cream |
freshly grated nutmeg, to taste |
1/2 lb penne pasta |
3 tablespoons minced fresh parsley leaves |
parmesan cheese, freshly grated,as an accompaniment |
Directions:
1. In a large skillet cook the onion, bell pepper and garlic in the butter over moderate heat, stirring, until the vegetables are softened.
2. Stir in the pumpkin, broth, water, cream, nutmeg, and salt and pepper to taste.
3. Simmer the sauce, stirring occasionally, for 10 minutes.
4. While the sauce is simmering, in a kettle of boiling salted water, boil the penne until it is al dente.
5. Reserve 1 cup of the cooking water and drain penne well.
6. Add the penne to the sauce and cook the mixture over moderate heat, stirring and thinning with reserved water if needed, for 1 to 20 minutes or until pasta is well coated.
7. Stir parsley into pasta and serve with parmesan cheese, as desired.
8. Enjoy!
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