"Creamy Pumpkin Penne"
1 (12 oz.) package penne rigate pasta
2 tablespoons olive oil
1 tablespoon chopped oregano
- 2 cups fresh pumpkin, pureed OR 1 can (15 oz.) pumpkin puree
- 1/2 garlic clove, minced
- 1/2 cup half-and-half
- 1/3 cup grated Parmigiano-Reggiano cheese
- 1 tablespoon white vinegar
- Optional garnish: chopped oregano
In pasta-size cooking pot, add water and 1 teaspoon salt. Bring salted water to a boil and add pasta, cooking pasta according to directions on package. Reserve 2 cups of the pasta water; drain pasta and set aside. In same pasta pot, add olive oil and oregano. Cook on medium heat for 1 minute. Carefully watching pot to avoid hot oil spattering, add pumpkin puree, minced garlic, half-and-half, Parmigiano-Reggiano cheese, vinegar and 1 cup reserved pasta water to pot. Stir until well-blended and heated on medium heat for through 2- 3 minutes, stirring after each minute. If sauce is too thick, add 1 teaspoon of remaining reserved pasta water until sauce reaches desired consistency. When ready to serve pasta in individual dishes, pour 1/2 cup of sauce over pasta. Garnish each before serving by sprinkling, if desired, with 1/2 teaspoon of oregano. Enjoy!