Category: Marilou Suszko's Recipes

penne pasta with pumpkin cream sauce

1 pound penne pasta
2 tablespoons butter
2 shallots, minced
1 teaspoon crushed red pepper flakes
Salt and pepper, to taste
1 ¾ cup pumpkin puree (about 1 pound)
1 cup heavy whipping cream
½ cup grated Parmesan or Romano cheese, plus extra
¼ cup chopped flat leaf parsley

Optional: ¼ to ½  pound prosciutto or smoked ham, cut in to thin strips

Cook the pasta in a large pot of boiling, salted water. Cook until the past is al dente or still firm, but not hard. Drain, reserving 1 cup of the cooking water. Cover the pasta and set aside.

In the same pot, melt the butter over medium low heat. Add the shallots and sauté for two minutes. Add the red pepper flakes and sauté for an additional minute. Season with salt and pepper. Add the pumpkin puree and heavy whipping cream and stir until blended. Return the pasta to the pot along with the reserved pasta cooking water and the ham, if using. Toss until the pasta is coated with the pumpkin cream mixture.  Stir in the Parmesan cheese. Taste and season with additional salt or pepper.

To serve, spoon the pasta in warmed bowls and top with chopped parsley and additional cheese.

Makes 4 to 6 servings.

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