Rachael Rays Penne Wise Pumpkin Pasta Recipes

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RACHAEL RAY'S PENNE-WISE PUMPKIN PASTA



Rachael Ray's Penne-Wise Pumpkin Pasta image

Sage and Pumpkin add the flavors of fall to this hearty pasta dish, which gets a kick from a dash of hot pepper sauce. I personally add browned sweet sausage to this.

Provided by Crystal B.

Categories     Penne

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

salt
1 lb whole wheat penne rigate
2 tablespoons extra virgin olive oil
3 shallots, finely chopped
3 garlic cloves, grated
2 cups chicken broth
1 (15 ounce) can pumpkin puree
1/2 cup heavy cream
1 teaspoon hot pepper sauce
2 pinches ground cinnamon
1 pinch nutmeg
pepper
7 leaves fresh sage, thinly sliced
grated parmigiano-reggiano cheese, to pass around the table

Steps:

  • bring large pot of water to boil. Salt it, add the pasta and cook until al dente. Drain.
  • while pasta is working, heat olive oil in medium skillet, about two turns of the pan, over medium heat. Add the shallots and garlic and cook until softened, about 5 minutes.
  • Stir in the chicken broth, pumpkin and cream. Add the hot sauce, cinnamon and nutmeg; season with salt and pepper.
  • Lower the heat and simmer until thickened, about 5 minutes. Stire in the sage.
  • Toss pasta with the sauce and pass the parmigiano Reggiano around the table.

Nutrition Facts : Calories 412.4, Fat 13.4, SaturatedFat 5.6, Cholesterol 27.2, Sodium 291, Carbohydrate 64.5, Fiber 6.7, Sugar 1.3, Protein 14.2

RACHAEL RAY'S PENNE WITH RICOTTA AND BACON



Rachael Ray's Penne With Ricotta and Bacon image

This recipe came from Rachael Ray magazine. It is so simple, and FABULOUS! The onions and bacon add wonderful flavor. Enjoy!

Provided by Scrapbook Lori

Categories     Penne

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 lb penne
8 slices bacon
1/2 large onion, sliced
15 ounces whole milk ricotta cheese, room temperature
10 fresh basil leaves, chopped

Steps:

  • Cook penne to al dente in a large pot of boiling salted water.
  • Reserve 1 ladle of cooking water, then drain pasta and transfer to serving bowl.
  • While pasta is cooking, fry bacon until crisp in a skillet, and transfer to plate lined with paper towels to drain.
  • Drain most of grease from skillet, leaving a small amount in skillet.
  • Add onions and cook until golden.
  • Stir onions and ricotta into pasta along with reserved pasta cooking water.
  • Crumble the bacon and sprinkle it over the pasta along with the basil.

Nutrition Facts : Calories 537.4, Fat 24.4, SaturatedFat 10.6, Cholesterol 56.7, Sodium 314, Carbohydrate 63.6, Fiber 8.5, Sugar 0.7, Protein 17.3

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