Pumpkin season might just be the best! But with it, comes a lot of half-used cans of pumpkin purée depending on the recipe you’re making that day. I usually add dollops to yogurt for an easy way to upgrade a parfait while not contributing to this country’s food waste, but this week, I decided to try something a little different! I’ve put together a Mom Uptown Original Recipe for Penne with Pumpkin-Tomato Cream Sauce! Try out this delicious, fall recipe below!
Active Time: 20 minutes
Total Time, Including Prepping Pasta: 30 minutes
- 12 oz Penne
- 1 Tbsp Unsalted Butter
- 2 Cloves Garlic, thinly sliced
- 1 28 oz can Diced Tomatoes
- 1/3 cup Chicken Stock
- 1/4 cup Parsley, chopped
- 1/4 tsp Kosher Salt, plus a pinch, divided
- 1/4 tsp Ground Pepper
- 1/4 tsp Crushed Red Pepper Flakes
- 1 cup puréed Pumpkin
- 1/4 cup Heavy Cream
- 1/3 cup Pecans, chopped
- 1 cup Ricotta Cheese
- 1/2 cup Parmesan Cheese, finely shredded
Prepare pasta, al dente, according to package directions.
Meanwhile, melt the butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about one minute. Add the tomatoes, chicken stock, parsley, 1/4 tsp salt, pepper, red pepper flakes, and simmer until the tomatoes are broken down, and some of the liquid is reduced, 6-8 minutes.
Add the pumpkin purée and simmer for another two minutes. Add the heavy cream and simmer together another two minutes.
Meanwhile, toast the pecans in a small, dry skilled for a few minutes over medium heat. Once they start to get darker, transfer to a plate and sprinkle with a pinch of salt.
Plate pasta and top evenly with the pumpkin-tomato cream sauce. Sprinkle with the parmesan and pecans, and salt and pepper, or additional red pepper flakes to taste. Add a dollop of ricotta cheese, and enjoy!!!!