Penne With Pumpkin Sauce Food

PENNE-WISE PUMPKIN PASTA

Steps:

• Heat water for pasta, salt it and cook penne to al dente.
• Heat the oil, 2 turns of the pan, over medium heat. Add shallots and garlic to the pan, saute 3 minutes. Stir in chicken stock and combine with pumpkin, stir in cream then season sauce with hot sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, to taste.

BAKED PENNE WITH ITALIAN SAUSAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large, deep skillet. Place sausage and onion in the skillet and cook over medium high heat until evenly brown. Drain excess fat. Pour in wine, and cook for 1 minute, stirring, to deglaze the pan. Stir in tomato sauce, diced tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally. Toss with cooked pasta, and place in a 9x13 inch baking dish. Sprinkle top with mozzarella.
• Bake in preheated oven for 20 minutes, or until cheese is melted.

PENNE WITH CREAMY PUMPKIN SAUCE

Steps:

• Cook pasta in a large pot of boiling salted water until al dente. Reserve 2 cups pasta water; drain pasta and set aside.
• In pasta pot, heat oil over medium. Add rosemary and fry, stirring, until starting to brown, 1 to 2 minutes. Using a slotted spoon, transfer rosemaryto a paper towel, leaving oil in pot.
• Carefully (oil is hot and will spatter) add pumpkin puree, garlic, half-and-half, Parmesan, vinegar, red-pepper flakes, and 1 cup reserved pasta water to pot. Stir sauce until heated through, 2 to 3 minutes.
• Add pasta to sauce, and toss to coat. If sauce is too thick, add some reserved pasta water. Season generously with salt. Serve pasta sprinkled with fried rosemary and, if desired, more red-pepper flakes.

PENNE WITH PUMPKIN SAUCE

Steps:

• In a large skillet cook the onion, bell pepper and garlic in the butter over moderate heat, stirring, until the vegetables are softened.
• Stir in the pumpkin, broth, water, cream, nutmeg, and salt and pepper to taste.
• Simmer the sauce, stirring occasionally, for 10 minutes.
• While the sauce is simmering, in a kettle of boiling salted water, boil the penne until it is al dente.
• Reserve 1 cup of the cooking water and drain penne well.
• Add the penne to the sauce and cook the mixture over moderate heat, stirring and thinning with reserved water if needed, for 1 to 20 minutes or until pasta is well coated.
• Stir parsley into pasta and serve with parmesan cheese, as desired.
• Enjoy!

PENNE WITH PUMPKIN SAUCE

Steps:

• In a large skillet cook the onion, the bell pepper, and the garlic in the butter over moderate heat, stirring, until the vegetables are softened, stir in the pumpkin, the broth, the water, the cream, the nutmeg, and salt and pepper to taste, and simmer the sauce, stirring occasionally, for 10 minutes. While the sauce is simmering, in a kettle of salted boiling water boil the penne until it is al dente, ladle out the reserve about 1 cup of the cooking water, and drain the penne well.
• Add the penne to the sauce, cook the mixture over moderate heat, stirring and thinning the sauce as desired with some of the reserved cooking water, for 1 to 2 minutes, or until the pasta is coated well, and stir in the parsley. Divide the pasta between 2 plates and serve it with the Parmesan.

PENNE WITH VODKA PUMPKIN SAUCE

Steps:

• In a large sauce pot, combine leeks, olive oil, garlic, and sea salt.
• Cook over medium heat until leeks are very tender and translucent and garlic is soft enough to be easily mashed with a wooden spoon (reduce heat if necessary - do NOT brown!) This will take about 10-15 minutes.
• Turn heat to high and add the vodka and crushed red pepper flakes.
• Reduce the vodka until there is just a thin layer of liquid in the pan and a nice aroma in the air.
• Add the squash (the smaller the dice, the quicker it will cook), the water, and rosemary or sage.
• Simmer 10-20 minutes, adding water if necessary until the squash is soft enough to mash with a wooden spoon or potato masher to create a slightly chunky sauce.
• In the meantime, cook 1 pound dried penne pasta in plenty of boiling salted water until almost tender.
• Scoop the pasta into the sauce pot, adding some of the pasta cooking liquid as needed to maintain the sauce consistency.
• Season with drizzled olive oil, sea salt and freshly ground pepper to taste.
• Stir in the diced mozzarella.
• Serve with grated Stravecchio cheese.

PENNE WITH SAUSAGE IN PUMPKIN SAUCE.

Steps:

• Over medium high heat, heat oil in frying pan, saute peppers, onions, garlic till translucent.
• Add brown sugar, and white wine simmer till reduced by 1/2.
• Add cooked sausage, sage leaves, spices, butternut, milk, chicken broth stir and simmer 5 minutes.
• Add pasta toss season with salt and pepper and red pepper flakes for a bit of heat.
• Garnish with sage leave and top with grated cheese if desired.

PENNE WITH ITALIAN SAUSAGE, MUSHROOMS, AND PUMPKIN SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
• Place porcini mushrooms in a bowl and add enough water to cover; soak until mushrooms have rehydrated. Drain water from mushrooms and reserve water. Chop mushrooms.
• Cook sausage in a skillet over medium heat until no longer pink in the center, about 10 minutes. Cool slightly and slice on the diagonal.
• Melt butter in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add sage and nutmeg and stir. Transfer onion mixture to a bowl; add chopped mushrooms and sausage. Mix in reserved soaking water, pumpkin, Gruyere cheese, cream, salt, and pepper.
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain and mix pasta into pumpkin sauce. Transfer mixture to the prepared pan and top with Parmesan cheese. Cover pan with aluminum foil.
• Bake in the preheated oven until bubbling, about 30 minutes.

STOVE TOP BEEF AND PENNE WITH PUMPKIN SAUCE

Steps:

• In a large pot of boiling water cook pasta 2 minutes less than package directions, pasta should be firm.
• In a large skillet over medium-high heat cook beef and onion until no longer pink. Remove from pan and drain on a papertowel lined plate.
• In the same skillet, reduce heat to medium and whisk together milk, pumpkin, tomato sauce, sugar, and all of the spices.
• Cook, until it comes to a simmer, then add beef, onion, pasta, and peas. Stir until heated through.

PUMPKIN & SAUSAGE PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 teaspoon., Cook and stir onion and garlic in oil and reserved drippings over medium-high heat until tender. Add wine and bay leaf. Bring to a boil; cook until liquid is reduced by half. Stir in the broth, pumpkin, 1-1/2 teaspoons sage and remaining seasonings; cook 1 minute longer. Add the cream and sausage; heat through. Remove bay leaf., Drain pasta; transfer to a large bowl. Add sausage mixture; toss to coat. Sprinkle with cheese and remaining sage.