Pumpkin Pasta Sauce

Submitted by zeldaz51

"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!"

 

• Ready In: 20mins
• Ingredients: 10
• Serves: 4

ingredients

• 12 -16 ounces whole wheat penne or 12 -16 ounces similar pasta
• 2 tablespoons olive oil
• 2 tablespoons fresh rosemary, coarsely chopped
• 2 cups pumpkin puree (homemade or canned)
• 2 garlic cloves, minced
• 1⁄2 cup half-and-half
• 1⁄3 - 1⁄2 cup grated parmesan cheese (or Romano)
• 1 tablespoon apple cider vinegar
• 1⁄4 teaspoon red pepper flakes (to taste)
• salt, pepper to taste

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.