Ingredients
| Quantity | Ingredients |
|---|---|
| 1 | onion, finely chopped |
| 1 | red bell pepper, finely chopped |
| 2 large | cloves garlic, minced |
| 2 tbsp | unsalted butter |
| 1/2 cup | canned solid-pack pumpkin puree |
| 1 cup | chicken broth |
| 1/2 cup | water |
| 2 tbsp | heavy cream |
| Freshly grated nutmeg to taste | |
| 1/2 lb. | penne or other tubular pasta |
| 3 tbsp | minced fresh parsley |
| Freshly grated Parmesan cheese |
Directions
1. In a large skillet cook the onion, pepper and garlic in the butter over medium heat, stirring until the vegetables are softened. Stir in pumpkin, chicken broth, water, cream, nutmeg, and salt and pepper to taste. 2. Simmer the sauce, stirring occasionally, for 10 minutes. While the sauce is simmering, in a large pot of salted boiling water, cook the penne until it is al dente. 3. Ladle out about 1 cup of the cooking water for reserve then drain the penne well. Add the penne to the sauce and cook the mixture over medium heat, stirring for 1 to 2 minutes or until the pasta is coated well. Thin the sauce as desired with some of the reserved cooking water. 4. Stir in parsley. Divide the pasta between 2 plates and serve it with the Parmesan cheese.
Source: www.foodtv.com