Pumpkin Penne

I know I know, the pumpkin recipes in the blogworld are running rampant. Generally I stick to pumpkin pies and that’s it. My mom sent me a link to a recipe for pumpkin penne and I figured since I had an extra can laying around I’d give it a shot.

I will also preface this with the fact that I absolutely cannot stand Rachael Ray. The recipes exceed 30 minutes, her voice drives me up a wall, she abuses nutmeg on a regular basis, and most importantly – her dishes just don’t taste good. BUT I was feeling adventurous so I gave this one a shot anyway.

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1 pound whole-wheat penne

2 tablespoons extra-virgin olive oil

3 shallots, finely chopped

3 to 4 cloves garlic, grated

2 cups chicken stock

1 (15-ounce) can pumpkin puree

1/2 cup cream

1 teaspoon hot sauce, to taste

Freshly grated nutmeg, to taste

2 pinches ground cinnamon

Salt and black pepper

7 to 8 leaves fresh sage thinly sliced plus more, for garnish

Grated Parmigiano-Reggiano

 

Now for the modifications. I used all dried spices because I didn’t have fresh on hand, upped the garlic to five cloves, and substituted a parm-asiago mix. I also added crushed red pepper flakes because the teaspoon of hot sauce just didn’t do it for me. I like it HOT!

Finely chop the shallots, and grate the garlic. I’m assuming she used a microplane, but I’m not cool enough to own one of those. I used a regular handheld grater. Add to the pan with 2 tbsp of olive oil.

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Add two cups of chicken stock, and then stir in the pumpkin.

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Add 1/2 cup of cream. You can substitute fat-free half and half if you are looking to keep calories low. It will just take a little bit longer to thicken up. Add the hot sauce, cinnamon, sage, and nutmeg. Add salt & pepper to taste.

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I didn’t photo this, but I boiled one box of penne rigate and then added it to the sauce after it had thickened up after 10 minutes or so.

I decided to roast a head of garlic and serve it with a loaf of French bread. In the interest of time, I chose Pillsbury Simply Rustic French Bread.

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Garnish the pasta with shredded cheese and a sprinkling of sage.

Here’s the finished product!

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The best way to describe the taste is deconstructed butternut squash ravioli. Since we love the ravioli, we really enjoyed the pasta! I didn’t add any salt during the initial cooking, but I definitely felt it needed it afterwards. I added salt, cracked black pepper, and crushed red pepper flakes to my plate. It really helped bring all of the flavors together.

Thanks Rachael Ray, finally I got a winner!

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One Comment

  1. yummm! Deconstructed squash ravioli is exactly what I crave!!
    P.S.
    I can’t stand Rachel Ray either!

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