Sunday, October 16, 2011

Pumpkin Pasta

Thank you Rachel Ray!  This was an absolutely delicious recipe - perfect for a Fall dinner party or potluck!  The thick, rich pumpkin sauce was super easy to make (note:  the sauce starts out quite like soup, so to get the thick creamy texture you may need to simmer 5 - 10 min. longer than the recipe calls for).  Pour it over pasta noodles like penne or rotelli (as I did below) as they hold the sauce much better than linguine or spaghetti.  I added in sweet Italian sausage to make a bit more heartier and it totally worked.  See full recipe here and some pics of my outcome below.
So tasty!  I highly recommend using fresh grated Parmesan-Reggiano cheese.  The saltiness of the cheese works great with the slightly sweet pumpkin sauce.
The perfect bite!
All the key ingredients for the sauce - Don't forget the heavy cream!
Pair this with a slightly sweet wine like a Riesling (It's Bev Mo's 5 cent wine sale until 10/24)... Cheers!

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