Today is another gray and gloomy day in Newark. James is still asleep, so I thought I'd update the blog. Work is good, school is good. We've found a way to keep our time balanced. Today we are going into NYC for lunch at Grimaldi's (mmm, Sarah will be jealous). Last night I made dinner (yes I cooked all by myself) and it was delicious. Pumpkin Penne Pasta (cute, right?) and I know this is lame, but I have to share the recipe. The pumpkin pasta sauce is good enough to eat as a soup, and I did.
Ingredients:
1 pound whole wheat penne pasta
2 Tbsp. extra virgin olive oil
3 shallots, finely chopped
3-4 garlic cloves, grated
2 c chicken stock
1 15 oz can pumpkin puree
1/2 c cream
1 tsp hot sauce
1 tsp freshly grated nutmeg
2 pinches ground cinnamon
7-8 fresh sage leaves thinly sliced
Grated Parmigiano-Reggiano cheese
Boil pasta, cook al dente. Reserve 1/2 cup of starchy pasta water.
In a large skillet heat oil over med. heat. Add garlic and shallots and saute for 3 minutes. Stir in chicken stock, pumpkin, cream, and season with hot sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium-low and simmer 5-6 minutes to thicken. Add pasta water if it needs to be thinned. Stir in sage, toss in pasta and grated cheese.
Enjoy this delicious recipe. I think I'm going to make the sauce for soup for Thanksgiving. It's so festive :)
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1 comment:
Yum that sounds delicious! I'm going to have to try it with some of the leftover pumpkin from the pies next week!
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