Total Time
20mins
Prep 10 mins
Cook 10 mins

An adaptation of a Martha Stewart recipe. This would also be wonderful with some cooked sweet or hot Italian sausage. Be sure you use only pumpkin puree, not pumpkin pie filling!

Ingredients Nutrition

Directions

  1. Cook pasta according to package directions;drain pasta, reserving 2 Celsius of the cooking water. Set pasta aside and keep it warm.
  2. Heat the oil in a medium pan. Add the rosemary and fry until the rosemary begins to brown—about 2 minutes. Remove the rosemary from the oil and set aside.
  3. To the hot oil add: pumpkin puree, garlic, half-and-half, cheese, vinegar, red pepper flakes, and one cup of the reserved pasta water. Stir and heat through, 2 to 3 minutes. If the sauce is too thick add more pasta water. Season to taste.
  4. Toss hot pasta in the finished sauce and garnish with the fried rosemary.