Ingredients
The following ingredients have 4 Servings
- 12 oz uncooked penne pasta (or "stabby pasta" - rotini, rigatoni, etc - of your choice)
- 1 15 oz can. pumpkin puree
- 1 cup heavy cream
- 2 tbsp butter
- 1 Tbsp minced garlic (about 4 cloves, pressed through a garlic press)
- 2/3 cup fresh grated Parmesan + additional for garnish
- 1/3 cup minced fresh parsley
- 1 tsp ground thyme
- 1 tsp dried rosemary
- 1 tsp sage
- pinch of white pepper (black pepper will also work)
- salt (to taste)
Instruction
- Prepare noodles according to package directions. Reserve at least 1 cup of the cooking water in a heatproof measuring cup. Drain and set aside.
- In a pan large enough to hold the sauce AND the pasta, heat the butter
- Add the garlic and saute until fragrant (about 4 minutes)
- Add the thyme, rosemary and sage and saute for another minute.
- Add the pumpkin puree, cream and salt and pepper.
- Heat, stirring often until the pumpkin has blended in to the cream.
- Continue to heat over medium heat until the sauce just begins to simmer (do not let it boil!)
- (at this point, I tasted it and decided to add more ground thyme - but that is up to you!)
- Add the parsley and Parmesan cheese and stir constantly until well blended.
- Add the cooked pasta and stir to combine.
- If the sauce is too thick, add some of the reserved pasta cooking water to "loosen it up" a bit.
- Serve with additional Parmesan cheese for garnish
