Wednesday, September 22, 2010
Pasta with Pumpkin Sauce
I have been sitting here for 20 minutes trying to come up with a cute, sarcastic, and funny post.
FAIL ON ME.
Instead I will share with you some random things about the pets we have and have had.
1. I used to have 3 cats – Izo, Bella, and Gnocchi. When we moved to our new home Gnocchi got out one night and he never returned. I loved that cat. I have been left with one cat who hates all humans and one who has licked half the fur off her body. Ha.
2. I have had 3 parakeets in the last 11 years. Green Bird, Blue Bird, and White Bird. (Very inventive naming, I know!) All have seen the end of life except for the female Green bird who will be 12 years old next year. Green bird likes to spend her days outside chirping to the *free* birds.
This recipe was delightfully stolen from : Rachel Ray, HOLLA!
1 pound whole wheat penne rigate
2 tablespoons extra-virgin olive oil (EVOO)
3 shallots, finely chopped
3 cloves garlic, grated
2 cups chicken broth
One 15-ounce can pure pumpkin puree
1/2 cup heavy cream
1 teaspoon hot pepper sauce
2 pinches ground cinnamon
1 pinch nutmeg
7 leaves fresh sage, thinly sliced
Grated parmesan cheese, to pass around the table
Flour for thickening, if needed
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
While the pasta is working, in a medium skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes. Stir in the chicken broth, pumpkin and cream. Add the hot sauce, cinnamon and nutmeg; season with salt and pepper. Lower the heat and simmer until thickened, about 5 minutes (add flour if thickness is not what you desire). Stir in the sage.
Top with Parmesan & Enjoy.
“Don’t mind if I do”
If you Love Rachel Ray go here : Taste and Tell Saturdays