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.
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
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.
Add two cups of chicken stock, and then stir in the pumpkin.
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.
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.
Garnish the pasta with shredded cheese and a sprinkling of sage.
Here’s the finished product!
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!