This is a great fall dish, lovely as a side or as an entrée. For 4 entrees, you’ll need:
I lb. penne pasta
1 large onion, chopped
2-3 cloves garlic, minced
1 large red pepper, chopped
Olive oil
1 C. (approx.) dry white wine
½ C. vegetable or chicken broth
1 C. canned (or fresh of you have time) pumpkin
5 – 7 fresh sage leaves, minced, divided
Salt, pepper, cinnamon, nutmeg
½ C. cream or half and half
Fresh Parmesan for garnish
Cook pasta in plenty of boiling salted water. While that cooks, sauté the onion and red pepper
in olive oil till limp, then add garlic and stir around for about a minute. Add the wine and cook it
down to about half, then add the broth, pumpkin, half the sage, and seasonings to taste. Add
the cream, heat through, then add the drained pasta to the sauce. Sprinkle with remaining sage
and lots of parmesan. It’s fall in your bowl!!


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