This is a recipe that screams fall. We enjoyed it back on Halloween while we were waiting for trick-or-treaters. I have only ever used my pumpkin puree for baking, so I liked the opportunity to use it in a main dish. The sauce was a little bland for me. If I was to make it again, I think I would add some more spices to it. The need for salt is noted in the recipe below, and you must be generous to help balance the flavors. Therefore, this is not a low sodium friendly recipe. It is something easy to throw together, and I recommend it if you are in need of a break from prepping and turkey this week. This recipe comes from Martha Stewart. The only change I made was to use cider vinegar instead of white wine vinegar.
*12 ounces short pasta, (I used whole wheat penne)
*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 cider vinegar
*1/4 teaspoon red-pepper flakes, plus more for garnish
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. This should take1 to 2 minutes.
3. Using a slotted spoon, transfer rosemary to a paper towel, leaving oil in pot.
Carefully (to avoid oil splatter) add pumpkin puree, garlic, Parmesan, vinegar, red-pepper flakes, 1 cup reserved pasta water, and half-and-half to pot. Stir sauce until heated through-About 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.
5. Serve pasta sprinkled with fried rosemary and, if desired, more red-pepper flakes.