Food & Cooking Recipes Ingredients Pasta and Grains Penne with Creamy Pumpkin Sauce 3.2 (539) 23 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 30 mins Servings: 4 Canned pumpkin puree isn't only good for pie; here, it becomes a creamy sauce for penne, topped with deliciously crunchy fried rosemary. Ingredients 12 ounces penne rigate (ridged), or other short pasta Coarse salt 2 tablespoons olive oil 1 tablespoon fresh rosemary 1 can (15 ounces) pure pumpkin puree 1 garlic clove, minced ½ cup half-and-half ⅓ cup grated Parmesan 1 tablespoon white-wine vinegar ¼ teaspoon red-pepper flakes, plus more for garnish (optional) Directions 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. Cook's Notes Frying rosemary in olive oil not only turns the herb into a crispy garnish -- it also infuses the oil to create a tasty base for the pumpkin sauce. Rate it Print