PENNE-WISE PUMPKIN PASTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat water for pasta, salt it and cook penne to al dente.
- Heat the oil, 2 turns of the pan, over medium heat. Add shallots and garlic to the pan, saute 3 minutes. Stir in chicken stock and combine with pumpkin, stir in cream then season sauce with hot sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, to taste.
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Nepalese Nomadic
[email protected]I'm so disappointed with this recipe. It was a complete fail.
Marvelous Durugo
[email protected]This recipe is a waste of time and ingredients. I would not recommend it to anyone.
Anissa Dobzynecki
[email protected]I'm not sure if I did something wrong, but my pasta didn't turn out anything like the picture.
sahan sahan
[email protected]This recipe was a disaster! The pasta was undercooked and the sauce was burnt.
Rayan Rayz
[email protected]The sauce was too salty for my taste. I think I accidentally added too much salt.
Richard Knight
[email protected]I'm not sure what went wrong, but my pasta turned out mushy. I think I overcooked it.
Alex Auchen
[email protected]This recipe is a great starting point, but it definitely needs some tweaking to make it really shine.
dineshk
[email protected]I would make this recipe again, but I would make a few changes. I would use a different type of pasta, and I would add more vegetables.
Suman Thapa
[email protected]Overall, this recipe was just okay. It wasn't bad, but it wasn't anything special either.
shahinhasan shahin
[email protected]The sauce was a bit too thin for my liking. I would have preferred it to be thicker and creamier.
Eskinder Lemma
[email protected]This recipe was a bit too bland for my taste. I think it needed more spices.
MAD NESS
[email protected]I'm not a huge fan of pumpkin, but this dish was surprisingly good. The flavors were well-balanced and the pasta was cooked perfectly.
Malik Ishmail
[email protected]This recipe is a great way to use up leftover pumpkin puree. It's also a great meatless meal.
Stinson Adair
[email protected]I love how versatile this recipe is. I've made it with different types of pasta and vegetables, and it's always delicious.
Nana Agyemang Akilly
[email protected]I was a bit hesitant about the pumpkin, but I'm so glad I tried this recipe. It's now one of my go-to pasta dishes.
Rhaula Tharu
[email protected]This dish is a fall favorite in our house. The pumpkin and sage flavors are so warm and comforting.
Md Moynul Hok
[email protected]The pasta was cooked perfectly and the sauce was creamy and rich. I added a bit of extra cheese and it was heavenly.
Rosa Cantu
[email protected]Easy to make and bursting with flavor. A definite keeper!
ogechi otada
[email protected]Absolutely scrumptious! The pumpkin and sage combination is sheer perfection.