Penne With Pumpkin Sauce

czwartek, 23 stycznia 2014

Penne With Pumpkin Sauce

Time: 45 mins


  • 1/2 medium onion, chopped fine
  • 1/2 medium red bell pepper, chopped fine
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1/2 cup canned solid-pack pumpkin (I would use a little more, but this is the amount the recipe calls for...)
  • 1 cup chicken broth
  • 1/2 cup water
  • 2 tablespoons heavy cream
  • freshly grated nutmeg, to taste
  • 1/2 lb penne pasta
  • 3 tablespoons minced fresh parsley leaves
  • parmesan cheese, freshly grated,as an accompaniment


  • 1 In a large skillet cook the onion, bell pepper and garlic in the butter over moderate heat, stirring, until the vegetables are softened.
  • 2 Stir in the pumpkin, broth, water, cream, nutmeg, and salt and pepper to taste.
  • 3 Simmer the sauce, stirring occasionally, for 10 minutes.
  • 4 While the sauce is simmering, in a kettle of boiling salted water, boil the penne until it is al dente.
  • 5 Reserve 1 cup of the cooking water and drain penne well.
  • 6 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.
  • 7 Stir parsley into pasta and serve with parmesan cheese, as desired.
  • 8 Enjoy!

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