Penne With Pumpkin Sauce

Total Time: 45 mins Preparation Time: 35 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 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

Recipe

• 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!