Pumpkin Rosemary Penné

  • 2 TBLS olive oil
  • 2-3 TBLS fresh rosemary leaves and small sprigs
  • 1 TBLS - 1 fat clove - garlic, minced or put through a press
  • 1 can solid-pack pumpkin, or about 2 cups winter squash puree
  • 1/2 cup half & half
  • 1/2 cup grated parmesan
  • red pepper flakes
  • 1 pound dried penné pasta

Cook the pasta in a large pot of boiling salted water. Drain and reserve a cup of the cooking water. Dry the pasta cooking pot, and pour in the olive oil. Heat the oil until it's fragrant, and then fry the rosemary in the oil until it starts to darken. Remove with a slotted spoon to paper towel. Add the garlic, and cook for a few seconds. Carefully add the pumpkin to the hot oil (it may splatter), stir, and add the half & half, pepper flakes, and parmesan cheese. Fold in the pasta, and thin with the reserved cooking water, if necessary. Crumble the fried rosemary on top, and serve with more cheese and red pepper flakes.

[based on a recipe in Martha's Everyday Food]