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Penne With Pumpkin Sauce
Ingredients
- 1 x onion minced fine
- 1 x red bell pepper minced fine
- 2 lrg garlic cloves chopped
- 2 Tbsp. unsalted butter
- 1/2 c. canned solid-pack pumpkin
- 1 c. chicken broth
- 1/2 c. water
- 2 Tbsp. heavy cream
- freshly grated nutmeg to taste
- 1/2 lb penne or possibly other tubular pasta
- 3 Tbsp. chopped fresh parsley leaves
- freshly grated Parmesan as an accompaniment
Directions
- In a large skillet cook the onion, the bell pepper, and the garlic in the butter over moderate heat, stirring, till 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 min. While the sauce is simmering, in a kettle of salted boiling water boil the penne till it is al dente, ladle out the reserve about 1 c. of the cooking water, and drain the penne well.
- Add in the penne to the sauce, cook the mix over moderate heat, stirring and thinning the sauce as desired with some of the reserved cooking water,
- for 1 to 2 min, or possibly till the pasta is coated well, and stir in the parsley. Divide the pasta between 2 plates and serve it with the Parmesan.
- Serves 2.
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