Penne With Pumpkin Sauce

czwartek, 23 stycznia 2014

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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