Back to Penne with Creamy Pumpkin Sauce All Reviews for Penne with Creamy Pumpkin Sauce - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 30 mins Servings: 4 med103255_1107_penne_pump.jpg
Ingredients Ingredient Checklist 12 ounces penne rigate (ridged), or other short pasta Coarse salt 2 tablespoons olive oil 1 tablespoon fresh rosemary 1 can (15 ounces) pure pumpkin puree 1 garlic clove, minced 1/2 cup half-and-half 1/3 cup grated Parmesan 1 tablespoon white-wine vinegar 1/4 teaspoon red-pepper flakes, plus more for garnish (optional)
Cook’s Notes Frying rosemary in olive oil not only turns the herb into a crispy garnish – it also infuses the oil to create a tasty base for the pumpkin sauce.
Gallery Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 30 mins Servings: 4 med103255_1107_penne_pump.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 30 mins Servings: 4
Recipe Summary
prep: 10 mins total: 30 mins
Servings: 4
prep: 10 mins
total: 30 mins
prep:
10 mins
total:
30 mins
Servings: 4
4
med103255_1107_penne_pump.jpg
med103255_1107_penne_pump.jpg
Ingredients
Ingredients
- 12 ounces penne rigate (ridged), or other short pasta Coarse salt 2 tablespoons olive oil 1 tablespoon fresh rosemary 1 can (15 ounces) pure pumpkin puree 1 garlic clove, minced 1/2 cup half-and-half 1/3 cup grated Parmesan 1 tablespoon white-wine vinegar 1/4 teaspoon red-pepper flakes, plus more for garnish (optional)
Directions
Cook pasta in a large pot of boiling salted water until al dente. Reserve 2 cups pasta water; drain pasta and set aside.
In pasta pot, heat oil over medium. Add rosemary and fry, stirring, until starting to brown, 1 to 2 minutes. Using a slotted spoon, transfer rosemaryto a paper towel, leaving oil in pot.
Carefully (oil is hot and will spatter) add pumpkin puree, garlic, half-and-half, Parmesan, vinegar, red-pepper flakes, and 1 cup reserved pasta water to pot. Stir sauce until heated through, 2 to 3 minutes.
Add pasta to sauce, and toss to coat. If sauce is too thick, add some reserved pasta water. Season generously with salt. Serve pasta sprinkled with fried rosemary and, if desired, more red-pepper flakes.
Cook’s Notes Frying rosemary in olive oil not only turns the herb into a crispy garnish – it also infuses the oil to create a tasty base for the pumpkin sauce.
Cook’s Notes
Frying rosemary in olive oil not only turns the herb into a crispy garnish – it also infuses the oil to create a tasty base for the pumpkin sauce.
Reviews (26)
Add Rating & Review 539 Ratings 5 star values: 67 4 star values: 119 3 star values: 230 2 star values: 99 1 star values: 24
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Reviews (26)
Add Rating & Review 539 Ratings 5 star values: 67 4 star values: 119 3 star values: 230 2 star values: 99 1 star values: 24
Add Rating & Review
539 Ratings 5 star values: 67 4 star values: 119 3 star values: 230 2 star values: 99 1 star values: 24
539 Ratings 5 star values: 67 4 star values: 119 3 star values: 230 2 star values: 99 1 star values: 24
539 Ratings 5 star values: 67 4 star values: 119 3 star values: 230 2 star values: 99 1 star values: 24
5 star values: 67 4 star values: 119 3 star values: 230 2 star values: 99 1 star values: 24
Martha Stewart Member Rating: Unrated 10/31/2014 Just made this and it was pretty good. Instead of using canned pumpkin, I roasted a small pumpkin and pureed 15 oz of it with 1 cup of veggie stock (I omitted the reserved pasta water and sub. stock), added 1 onion with the rosemary and sauteed with garlic, sour cream instead of half and half. I still had pumpkin left over, so I cubed that up and threw that in as well and feel the onion and pumpkin cubes gave it substance. Also, to prevent curdling, I added the sour cream right before the pasta. Martha Stewart Member Rating: 3 stars 10/27/2014 This was a good base, especially the toasted Rosemary, however I used chicken broth instead of pasta water , added 4 oz of cream cheese, and toasted fresh parsley with the Rosemary. I also used a lot more Rosemary maybe 3x as much because everyone was really liking that touch. Martha Stewart Member Rating: 1 stars 12/01/2013 This was really bad. I made it tonight and it had no taste no matter what I added to it. I think this recipe has cured me from ever wanting to make anything with pumpkin again.. Martha Stewart Member Rating: Unrated 11/26/2013 Very bland - so disappointing! The best part was the rosemary but even that couldn't save this recipe. Too bad, I had high hopes! Martha Stewart Member Rating: 4 stars 11/10/2013 I loved this pasta! It's very easy and delicious. I'd recommend cooking the pasta 1 or 2 minutes shy of the box's recommended cooking time since the pasta will cook when you add it to the sauce. Otherwise, I followed the directions and enjoyed the result. Martha Stewart Member Rating: Unrated 10/28/2013 I thought this recipe was great and so unique! Make it your own! I added garlic salt and more cream ( and water) to make the sauce thinner. I also added more parmesan and vinegar and added some sugar as well. Such a refreshing new recipe to use thats different than just a plain old marinara or cream sauce. Martha Stewart Member Rating: Unrated 06/25/2013 I found this recipe because I was looking for something to do with my cans of pumpkin and coconut milk. Ended up using gluten free rice noodles, coconut milk instead of half n half, skipped the red pepper flakes and vinegar, and added mixed veggies. It was amazing! Martha Stewart Member Rating: Unrated 06/25/2013 I found this recipe because I was looking for something to do with my cans of pumpkin and coconut milk. Ended up using gluten free rice noodles, coconut milk instead of half n half, skipped the red pepper flakes and added mixed veggies. It was amazing! Martha Stewart Member Rating: Unrated 11/28/2011 Yuck. Neither my husband nor I liked it much. The garlic ruined it and the rest tasted just bland. Won't be making this again. Martha Stewart Member Rating: 4 stars 11/09/2011 We made this tonight- even my non-veggie eaters loved it. We eat gluten free, so we used gluten free penne - great recipe, will make again - can't believe I waited 4 yrs to try it! Martha Stewart Member Rating: Unrated 11/04/2011 This is wonderful as a pot luck dish. I added a little pumpkin pie spice and garnished with a little cinnamon sprinkle. And warmed the cream before adding. It was a huge hit with our pot luck Martha Stewart Member Rating: Unrated 11/01/2011 I made this against my better judgement but was pleasantly surprised! My husband and I actually liked it. It does require a fair amount of salt. I also didn't want to use half and half, so I used milk and finished with some healthy margarine at the end. Pumpkin is so nutritious, so this is a good, non-sweet way to work it into your diet. Martha Stewart Member Rating: Unrated 11/01/2011 I was really disappointed in this recipe. I usually love anything pumpkin and found this dish very bland. My husband, who usually eats almost everything put in front on him, barely ate half his plate. I agree with the other reviews that the half-and-half should be listed later so as not to curdle, as mine did. Please review this recipe for needed improvements. Martha Stewart Member Rating: Unrated 05/17/2011 Ever since this appeared in the magazine it's been an autumn/winter staple in our home. It's so good! Savory pumpkin dishes are underrated, and so comforting and delicious. Follow the recipe exactly and don't skip the vinegar, it adds a perfect punch. LOVE the crisp rosemary. Yum! Martha Stewart Member Rating: Unrated 10/25/2010 BE CAREFUL when cooking this recipe. When I added the cream as the 3rd ingredient (as advised) it CURDLED. Completely ruined the sauce! I think the recipe should warn you to either warm the cream or add it last to prevent curdling. Plus, the sauce was very bland (even with tons of salt) and I didn't taste any pumpkin:-( Martha Stewart Member Rating: Unrated 10/25/2010 BE CAREFUL when making this recipe! When I added the cream to the sauce mixture it CURDLED. The instructions dictate that the cream is to be added to the pan (which has hot oil in it) after the pumpkin, so I thought it would be ok. It completely ruined the sauce (and I think the recipe should change the order of the ingredients added and/or suggest warming the cream. Plus, it wasn't very flavorful, I barely tasted any pumpkin:-( Martha Stewart Member Rating: Unrated 10/11/2010 I just made this for dinner, and it tasted great!! I used fresh pumpkin puree, tricolor rotini, apple cider vinegar instead of white wine vinegar, and added sliced mushrooms to the sauce. Wonderful meatless meal!! Martha Stewart Member Rating: Unrated 10/18/2009 I was surprised at how fabulous this was. Easy and delicious. Martha Stewart Member Rating: Unrated 02/10/2009 This is a great recipe! I loved it! It's smooth and spicy and just wonderful. Plus it's a breeze to make so it's great for a good-healthy weekday meal. Didn't have white wine vinegar so I used white wine...don't know if that makes a lot of difference, but this is definitively a keeper. Enjoy! Martha Stewart Member Rating: Unrated 02/07/2009 I was dubious at first, but this recipe is now one of my favorites. I thought it was lacking flavor initially, but I added some extra parmesan and a LOT of salt (when she says "generously," she means it!) and it was fantastic! Will make again, probably next week :) Martha Stewart Member Rating: Unrated 11/03/2008 I tried this recipe with much reluctance, and at the last minute I saw that I needed to add vinegar - sorry Martha but that just sounds nasty. I used about 1/2 a cup of sweet white wine that my boyfriend and I hadn't opened yet and let me tell you, it was pretty good. My theory is that she meant to say 'sweet, tasty white wine' instead of 'white wine vinegar'. Martha Stewart Member Rating: Unrated 10/30/2008 This wasn't one of my family's favorites. When you think of pumpkin you would think that it would be a little on the sweet side. This was missing the taste we were all hoping for. I wouldn't make this again. Martha Stewart Member Rating: Unrated 10/18/2008 This was just OK. I wouldnt male again. The vinegar flavor was a little weird. Martha Stewart Member Rating: Unrated 10/15/2008 I made this for a dinner party along with a few other dishes. It was really good, even the kids liked it.Martha Stewart Member
Rating: Unrated 10/31/2014
Just made this and it was pretty good. Instead of using canned pumpkin, I roasted a small pumpkin and pureed 15 oz of it with 1 cup of veggie stock (I omitted the reserved pasta water and sub. stock), added 1 onion with the rosemary and sauteed with garlic, sour cream instead of half and half. I still had pumpkin left over, so I cubed that up and threw that in as well and feel the onion and pumpkin cubes gave it substance. Also, to prevent curdling, I added the sour cream right before the pasta.
Rating: Unrated
Rating: 3 stars 10/27/2014
This was a good base, especially the toasted Rosemary, however I used chicken broth instead of pasta water , added 4 oz of cream cheese, and toasted fresh parsley with the Rosemary. I also used a lot more Rosemary maybe 3x as much because everyone was really liking that touch.
Rating: 3 stars
Rating: 1 stars 12/01/2013
This was really bad. I made it tonight and it had no taste no matter what I added to it. I think this recipe has cured me from ever wanting to make anything with pumpkin again..
Rating: 1 stars
Rating: Unrated 11/26/2013
Very bland - so disappointing! The best part was the rosemary but even that couldn’t save this recipe. Too bad, I had high hopes!
Rating: 4 stars 11/10/2013
I loved this pasta! It’s very easy and delicious. I’d recommend cooking the pasta 1 or 2 minutes shy of the box’s recommended cooking time since the pasta will cook when you add it to the sauce. Otherwise, I followed the directions and enjoyed the result.
Rating: 4 stars
Rating: Unrated 10/28/2013
I thought this recipe was great and so unique! Make it your own! I added garlic salt and more cream ( and water) to make the sauce thinner. I also added more parmesan and vinegar and added some sugar as well. Such a refreshing new recipe to use thats different than just a plain old marinara or cream sauce.
Rating: Unrated 06/25/2013
I found this recipe because I was looking for something to do with my cans of pumpkin and coconut milk. Ended up using gluten free rice noodles, coconut milk instead of half n half, skipped the red pepper flakes and vinegar, and added mixed veggies. It was amazing!
I found this recipe because I was looking for something to do with my cans of pumpkin and coconut milk. Ended up using gluten free rice noodles, coconut milk instead of half n half, skipped the red pepper flakes and added mixed veggies. It was amazing!
Rating: Unrated 11/28/2011
Yuck. Neither my husband nor I liked it much. The garlic ruined it and the rest tasted just bland. Won’t be making this again.
Rating: 4 stars 11/09/2011
We made this tonight- even my non-veggie eaters loved it. We eat gluten free, so we used gluten free penne - great recipe, will make again - can’t believe I waited 4 yrs to try it!
Rating: Unrated 11/04/2011
This is wonderful as a pot luck dish. I added a little pumpkin pie spice and garnished with a little cinnamon sprinkle. And warmed the cream before adding. It was a huge hit with our pot luck
Rating: Unrated 11/01/2011
I made this against my better judgement but was pleasantly surprised! My husband and I actually liked it. It does require a fair amount of salt. I also didn’t want to use half and half, so I used milk and finished with some healthy margarine at the end. Pumpkin is so nutritious, so this is a good, non-sweet way to work it into your diet.
I was really disappointed in this recipe. I usually love anything pumpkin and found this dish very bland. My husband, who usually eats almost everything put in front on him, barely ate half his plate. I agree with the other reviews that the half-and-half should be listed later so as not to curdle, as mine did. Please review this recipe for needed improvements.
Rating: Unrated 05/17/2011
Ever since this appeared in the magazine it’s been an autumn/winter staple in our home. It’s so good! Savory pumpkin dishes are underrated, and so comforting and delicious. Follow the recipe exactly and don’t skip the vinegar, it adds a perfect punch. LOVE the crisp rosemary. Yum!
Rating: Unrated 10/25/2010
BE CAREFUL when cooking this recipe. When I added the cream as the 3rd ingredient (as advised) it CURDLED. Completely ruined the sauce! I think the recipe should warn you to either warm the cream or add it last to prevent curdling. Plus, the sauce was very bland (even with tons of salt) and I didn’t taste any pumpkin:-(
BE CAREFUL when making this recipe! When I added the cream to the sauce mixture it CURDLED. The instructions dictate that the cream is to be added to the pan (which has hot oil in it) after the pumpkin, so I thought it would be ok. It completely ruined the sauce (and I think the recipe should change the order of the ingredients added and/or suggest warming the cream. Plus, it wasn’t very flavorful, I barely tasted any pumpkin:-(
Rating: Unrated 10/11/2010
I just made this for dinner, and it tasted great!! I used fresh pumpkin puree, tricolor rotini, apple cider vinegar instead of white wine vinegar, and added sliced mushrooms to the sauce. Wonderful meatless meal!!
Rating: Unrated 10/18/2009
I was surprised at how fabulous this was. Easy and delicious.
Rating: Unrated 02/10/2009
This is a great recipe! I loved it! It’s smooth and spicy and just wonderful. Plus it’s a breeze to make so it’s great for a good-healthy weekday meal. Didn’t have white wine vinegar so I used white wine…don’t know if that makes a lot of difference, but this is definitively a keeper. Enjoy!
Rating: Unrated 02/07/2009
I was dubious at first, but this recipe is now one of my favorites. I thought it was lacking flavor initially, but I added some extra parmesan and a LOT of salt (when she says “generously,” she means it!) and it was fantastic! Will make again, probably next week :)
Rating: Unrated 11/03/2008
I tried this recipe with much reluctance, and at the last minute I saw that I needed to add vinegar - sorry Martha but that just sounds nasty. I used about 1/2 a cup of sweet white wine that my boyfriend and I hadn’t opened yet and let me tell you, it was pretty good. My theory is that she meant to say ‘sweet, tasty white wine’ instead of ‘white wine vinegar’.
Rating: Unrated 10/30/2008
This wasn’t one of my family’s favorites. When you think of pumpkin you would think that it would be a little on the sweet side. This was missing the taste we were all hoping for. I wouldn’t make this again.
Rating: Unrated 10/18/2008
This was just OK. I wouldnt male again. The vinegar flavor was a little weird.
Rating: Unrated 10/15/2008
I made this for a dinner party along with a few other dishes. It was really good, even the kids liked it.
All Reviews for Penne with Creamy Pumpkin Sauce
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Penne with Creamy Pumpkin Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
