Pumpkin And Parmesan Penne Recipes

PASTA WITH CREAMY PUMPKIN SAUCE

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, cook cream cheese, milk, Parmesan and butter in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently. Add pumpkin and seasonings; stir. Cook 2 to 3 min. or until heated through, stirring occasionally.
• Drain pasta; place in large bowl. Add cream cheese sauce; toss to coat.

PUMPKIN PASTA WITH WINTER HERBS AND PARMESAN CHEESE

Steps:

• In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta according to package instructions, 8 to 10 minutes. Reserve some of the pasta cooking water. Drain the pasta in a colander and hold it there until the sauce is finished.
• While the pasta is cooking, heat the oil in a large, high-sided skillet over medium heat until it shimmers. Add the sage sprigs and cook until crispy but not browned, about 1 minute. Transfer with a slotted spoon to a paper towel-lined plate and set aside. Fry the rosemary sprigs in the same hot oil until crispy but not browned, about 1 minute. Transfer to the same plate. Sprinkle the fried herbs with salt. Remove the leaves from the stems (discard the stems). Discard the oil or save for another use.
• Return the skillet to medium heat and melt and cook 8 tablespoons (1 stick) of butter until it starts to turn light brown. Add the ginger and garlic and stir until fragrant, about 30 seconds. Add the pumpkin, sugar and some of the reserved pasta water. Stir in about 1/2 cup of Parmesan. Season with salt and pepper to taste. Stir in the remaining 2 tablespoons of butter. Add the cooked pasta to the skillet and warm gently, tossing to coat the pasta with the sauce. Stir in some of the fried sage and rosemary. Top with the remaining Parmesan and fried herbs.

PUMPKIN PARMIGIANA

Steps:

• For the pomodoro sauce: Bring a pot of water to a boil; prepare an ice water bath. In 2 batches, blanch the tomatoes in the boiling water for about 1 minute, then shock in the ice water. Remove and discard the skins. Seed the tomatoes. Strain the seeds from the liquid through a fine-mesh strainer; reserve the liquid and discard the seeds.
• Put the peeled tomatoes, tomato liquid and a large pinch of salt in a large bowl. Mix the salt into the tomatoes and set aside.
• Put the garlic in a saucepan and cover with the olive oil. Cook over very low heat until the garlic is golden and soft, about 15 minutes. Strain and reserve the oil.
• Add the infused garlic oil and chile flakes to a large, heavy-bottomed stockpot. Turn the heat to low and slowly bloom the chile flakes, about 2 minutes. Add the salted tomatoes and liquid to the stockpot and increase the heat to medium high. Bring to a slight boil and skim any foam that rises to the top. Lower the heat to a simmer. Smash the tomatoes with a potato masher. Cook until reduced by one-fourth, 25 to 30 minutes. Adjust the seasoning with salt.
• Remove from the heat and submerge the basil in the sauce to infuse it as it cools down. Set aside 2 cups of the sauce for the parmigiana; reserve the remaining 4 to 5 cups sauce for another use. It will keep in the refrigerator for up to 3 days and in the freezer for 3 months.
• For the pumpkin parmigiana: Preheat the oven to 325 degrees F.
• Peel the pumpkin, cut it in half and scoop out the seeds. Place it cut-side down on a cutting board and slice it crosswise into half-moons approximately 1/4 inch thick.
• Coat the bottom of a glass or ceramic deep-dish pie plate with 1/2 cup pomodoro sauce and arrange one-third of the pumpkin pieces in a single layer on top of it. Drizzle with 2 tablespoons olive oil, sprinkle with 1/3 cup Parmesan and scatter one-third of the basil leaves over the top. Season with salt and pepper. Spoon 1/2 cup sauce to cover this layer, then repeat two more times, layering the pumpkin pieces, oil, Parmesan, basil, salt and pepper and sauce until just below the lip of the pie plate. Scatter the remaining 1/3 cup Parmesan on top.
• Cover the dish with foil and bake until barely tender, about 30 minutes. Remove the foil and bake until browned on top and most of the liquid around the sides has evaporated, an additional 30 minutes. Let sit for 15 minutes before serving.

PARMESAN PENNE

Steps:

• In a large skillet, cook and stir beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, 1/3 cup cheese, allspice, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. In a large saucepan, melt 1/4 cup butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/3 cup Parmesan cheese. Gradually whisk in eggs until blended. , Drain pasta. Add the remaining cheese and butter; toss to coat. , Spread a third of the meat mixture in a greased 13x9-in. baking dish. Layer with half of the pasta, a third of the meat mixture and half of the white sauce. Repeat layers. , Bake, uncovered, at 350° for 40-45 minutes or until bubbly.

PENNE WITH CREAMY PUMPKIN SAUCE

Steps:

• 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.

BACON AND PARMESAN PENNE PASTA

Steps:

• Place the chopped bacon and onion in a skillet over medium heat, and cook and stir until the bacon is crisp and the onion is beginning to brown, about 10 minutes.
• While the bacon and onion are cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but is still firm to the bite, about 11 minutes. Drain pasta, transfer to a large serving bowl, and stir in the olive oil to coat the pasta.
• Drain the bacon grease from the skillet, leaving a couple of tablespoons or to taste. Stir the cooked bacon mixture into the pasta, and sprinkle the Parmesan cheese over the pasta. Stir to mix in the cheese, and serve.

PENNE WITH PUMPKIN SAUCE

Steps:

• In a large skillet cook the onion, the bell pepper, and the garlic in the butter over moderate heat, stirring, until the vegetables are softened, stir in the pumpkin, the broth, the water, the cream, the nutmeg, and salt and pepper to taste, and simmer the sauce, stirring occasionally, for 10 minutes. While the sauce is simmering, in a kettle of salted boiling water boil the penne until it is al dente, ladle out the reserve about 1 cup of the cooking water, and drain the penne well.
• Add the penne to the sauce, cook the mixture over moderate heat, stirring and thinning the sauce as desired with some of the reserved cooking water, for 1 to 2 minutes, or until the pasta is coated well, and stir in the parsley. Divide the pasta between 2 plates and serve it with the Parmesan.

PENNE WITH PUMPKIN SAUCE

Steps:

• In a large skillet cook the onion, bell pepper and garlic in the butter over moderate heat, stirring, until the vegetables are softened.
• Stir in the pumpkin, broth, water, cream, nutmeg, and salt and pepper to taste.
• Simmer the sauce, stirring occasionally, for 10 minutes.
• While the sauce is simmering, in a kettle of boiling salted water, boil the penne until it is al dente.
• Reserve 1 cup of the cooking water and drain penne well.
• Add the penne to the sauce and cook the mixture over moderate heat, stirring and thinning with reserved water if needed, for 1 to 20 minutes or until pasta is well coated.
• Stir parsley into pasta and serve with parmesan cheese, as desired.
• Enjoy!

PUMPKIN & SAUSAGE PENNE

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 teaspoon., Cook and stir onion and garlic in oil and reserved drippings over medium-high heat until tender. Add wine and bay leaf. Bring to a boil; cook until liquid is reduced by half. Stir in the broth, pumpkin, 1-1/2 teaspoons sage and remaining seasonings; cook 1 minute longer. Add the cream and sausage; heat through. Remove bay leaf., Drain pasta; transfer to a large bowl. Add sausage mixture; toss to coat. Sprinkle with cheese and remaining sage.

PUMPKIN AND PARMESAN PENNE

Steps:

• Place pumpkin and onion on backing tray, coat with a light spray of cooking oil. Bake at 200 C for 25 min or until tender.
• Cook pasta until al dente.
• Drain pasta and save 2tbs of water.
• Add oil, garlic and chilli to the pasta pan and cook for 30 seconds.
• Add pasta and reserved water to the pan and combine with oil mixture. Stir through pumpkin onion and parsley.
• Top with parmesan cheese.