The Recipe
Penne with Creamy Pumpkin Sauce
COOK TIME : a few secondsPREP TIME : 10 minutes
From Martha Stewart
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Ingredients
DESCRIPTION
Canned pumpkin puree isn't only good for pie; here, it becomes a creamy sauce for penne, topped with deliciously crunchy fried rosemary.
INGREDIENTS
- 12 ounces penne rigate (ridged), or other short pasta
- Coarse salt
- 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 white-wine vinegar
- 1/4 teaspoon red-pepper flakes, plus more for garnish (optional)
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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