Penne with Pumpkin Sauce
Submitted by Carol Ann
Penne with pumpkin cream sauce, red bell pepper, and fresh nutmeg finished with Parmesan. A cozy fall pasta for two that uses canned pumpkin puree for a silky, savory sauce in under 35 minutes.
YIELD
2 ServingsPREP
15 minCOOK
10 minREADY
35 minThis penne dish turns canned pumpkin puree into a silky, savory pasta sauce that tastes like fall in a bowl. The pumpkin simmers with chicken broth, cream, sauteed red bell pepper, and a grating of fresh nutmeg into a sauce that’s velvety and rich without being heavy.
The red bell pepper adds sweetness and a subtle color contrast against the warm orange of the pumpkin. Cooking the onion, pepper, and garlic in butter first builds an aromatic base that the pumpkin sauce absorbs completely during the 10-minute simmer.
Reserving pasta cooking water before draining is the pro move here. That starchy water loosens the sauce to the exact consistency you want when you toss the penne in. The sauce should coat every tube, not pool at the bottom of the bowl.
Chef Tips
- Use solid-pack pumpkin puree, not pumpkin pie filling. Pie filling has sugar and spices already added and will throw off the flavor.
- Grate the nutmeg fresh. Pre-ground nutmeg is dull compared to freshly grated, and this sauce relies on it as a key flavor note.
- Toss the drained penne directly into the sauce in the skillet. Cooking them together for a minute or two lets the pasta absorb the sauce.
- Add the reserved pasta water a splash at a time. You may not need the full cup.
Variations
- Add crumbled Italian sausage for a heartier, protein-packed version.
- Swap cream for coconut cream and skip the Parmesan for a dairy-free fall pasta.
- Stir in a handful of fresh sage leaves fried in butter as a garnish.
Ingredients
Directions
In a large skillet cook the onion, the red bell pepper, and the garlic in the butter over moderate heat, stirring, until the vegetables are softened. Stir in the pumpkin, the broth, the water, the cream, the nutmeg, and salt and pepper to taste, and simmer the sauce, stirring occasionally, for 10 minutes. While the sauce is simmering, in a kettle of salted boiling water boil the penne until it is al dente. Reserve about 1 cup of the cooking water, and drain the penne well. Add the penne to the sauce, cook the mixture over moderate heat, stirring and thinning the sauce as desired with some of the reserved cooking water, for 1 to 2 minutes, or until the pasta is coated well, and stir in the parsley. Divide the pasta between 2 plates and serve it with the Parmesan.
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