Thursday, October 30, 2008

Pumpkin Penne Pasta

This Halloween I have not been feeling the costume vibe. Not sure why, but it's ok because all that creative energy has been driven toward pumpkins...yes, pumpkins. I've never made anything with pumpkin before and I want try a pumpkin recipe before the season ends. Unfortunately, the idea of making pumpkin bread or pumpkin pie seems like too much work to fit into my schedule, so I kept pushing the idea to the back of my mind. And then I came across a recipe that drew a raised eyebrow from Jon, but would definitely satisfy my pumpkin infatuation. Pasta with garlic, basil, and tomatoes is guaranteed to be good, but pasta with pumpkin? This was definitely going to be an adventure.

The recipe is one of Rachel Ray's recipes. I have never been a big fan of Rachel Ray. Her recipes usually don't appeal to me and I don't like her bright orange cookware (ironic since this post is all about pumpkins). But regardless, this recipe intrigued me and I found a rave review about the pasta from someone who feels the same way that I do about Rachel Ray. So, it was worth a shot.

I followed the recipe to a 'T' and was not impressed. I think it has potential, but it was too rich and too thick. I could envision it being so much better if the sauce was thinner and the pumpkin provided more of a subtle flavor instead of being so dominating. So, instead of posting the original recipe as written on Rachel Ray's website, I'm posting my own take on this recipe. I have yet to try these changes, so if you get to it before I do, let me know what other things we can do to make this recipe worth 5-stars.

Pumpkin Penne Pasta

1/2 lb penne pasta
2 Tbs butter
3/4 cup heavy cream
1/4 tsp pepper
1 cup pumpkin puree
1 cup reserved pasta water

1/2 cup parmesan cheese
1/4 cup chopped fresh parsely
salt and pepper to taste

Boil the penne pasta in salted water until al dente. Drain, but reserve 1 cup of the pasta water for the sauce. Put pot on low-medium heat and add cream, butter, and 1/4 tsp pepper stirring occasionally until butter is melted. Add pumpkin puree and pasta water and thoroughly mix. Increase heat to medium-high and stir until sauce boils. Reduce heat to low and add parmesan. Once mixed in, taste sauce and add salt and pepper as needed. Once satisfied, turn off heat and add pasta to pot. Stir to coat. Add parsley. Stir to coat. Serve with a sprinkle of parmesan and parley on top.

Concluding Pumpkin Remarks

So, does this satisfy my pumpkin craving. Not remotely. I still have some pumpkin puree left and I think I'll try something a bit more traditional this weekend. :) ... stay tuned.

1 comment:

  1. Britt,

    I think I'm going to try your version. It does sound interesting...Wait...maybe you can make it for us when you are in Salt Lake for the Holidays...Love Mom