Pumpkin Penne Food

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.

PUMPKIN, PENNE AND CABBAGE

Steps:

• Preheat the oven to 400 degrees F. Bring a pot of salted water to a boil. Arrange the squash on a baking sheet and spray with the cooking spray to lightly coat; season with salt, pepper and a little nutmeg. Roast to tender and brown at the edges. Place the saffron in the chicken stock in a medium pot and add the cabbage. Bring to a low boil, then reduce the heat to a simmer. Cook the cabbage to very tender, about 20 minutes. Melt the butter in small pan over medium heat, add the sage and fry the leaves to crisp. Remove to a towel, and then crumble the leaves. Lightly brown the butter. Boil the pasta in salted water to al dente, reserve 1/2 cup starchy water, then drain. Toss the pasta with the starchy water, squash, cabbage and stock, browned butter, crumbled sage and cheese. Toss for 2 minutes to absorb the sauce, then place in casserole and cool. Store for a make-ahead meal. To reheat, bake at 375 degrees F, loosely covered with foil. Then top with a little cheese, and broil to crisp up the edges.

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.

PUMPKIN PENNE

Steps:

• Cook pasta according to package directions. Drain and return to pot, covering to keep warm.
• Meanwhile, in a saucepan, heat oil on medium. Add shallots; cook and stir until tender, about 3 minutes. Whisk in brother, evaporated milk, pumpkin, spice, salt, and pepper. Bring to a boil; reduce heat to low. Simmer, uncovered, for 4 minutes, stirring occasionally.
• Toss pasta with sauce. Spoon into bowls and top with parsley and cheese.

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-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.

RACHAEL RAY'S PENNE-WISE PUMPKIN PASTA

Steps:

• bring large pot of water to boil. Salt it, add the pasta and cook until al dente. Drain.
• while pasta is working, heat olive oil in medium skillet, about two turns of the pan, over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes.
• Stir in the chicken broth, pumpkin and cream. Add the hot sauce, cinnamon and nutmeg; season with salt and pepper.
• Lower the heat and simmer until thickened, about 5 minutes. Stire in the sage.
• Toss pasta with the sauce and pass the parmigiano Reggiano around the table.

VEGAN PUMPKIN PENNE

Steps:

• In a large skillet cook the onion and garlic in the olive oil over moderate heat until soft and translucent.
• Stir in the pumpkin, broth, water, soymilk, nutmeg, and some salt & pepper to taste.
• Simmer the sauce, stirring occasionally, for 10 minutes.
• While the sauce is simmering, boil the penne in salted water until al dente, about 8 minutes.
• Dain penne well, reserving about 1 cup of the cooking water.
• Add the penne to the sauce and cook the mixture over moderate heat, stirring and thinning with reserved water if needed, for 5-20minutes or until pasta is well-coated.
• Stir parsley into pasta and serve with parmesan cheese, as desired.

PUMPKIN CURRY PENNE

Steps:

• Bring a large pot of water to a boil and cook pasta according to package directions. Drain.
• While pasta is cooking, heat olive oil in a pan over medium heat. Cook onion just until softened, about 3 minutes. Stir in the curry powder and garam masala. Stir in the pumpkin. Slowly pour in the chicken broth and heavy cream. Reduce heat to a simmer and cook until thickened slightly, 3 - 5 minutes.
• Add pasta to the sauce and toss to coat. Stir in salt. Add more if desired.
• Transfer pasta to a serving dish, sprinkle with green onions and serve.

PUMPKIN & PESTO PENNE

Steps:

• Heat oil in a large frying pan over moderate heat. Add leek; cook, stirring for 5 minutes or until soft. Add garlic; cook for 1 - 2 minutes or until fragrant. Stir in pumpkin and stock; cook, covered for 5 minutes or until pumpkin is tender. Stir in tomatoes; cook for 5 minutes, stirring occasionally.
• Meanwhile, cook pasta in a large saucepan or boiling salted water for 10 - 12 minutes or until tender. Drain. Return pasta to pan.
• Add pumpkin mixture and pesto to pasta. Season with salt and pepper. Toss to combine. Gently fold in ricotta. Spoon into shallow serving bowls. Serve at once.