So, to celebrate I made my version of a recipe I first ran across in a Rachel Ray Magazine back in college (I've been getting RR since it first debuted, and while I don't tear out as many recipes as I used to, I still get excited when it rolls in each month).
And guys, screw 30 minutes, I put this lovely meal together in about 15....including waiting for water to boil and scrubbing the sink.
For the sauce I sauteed 1 clove of diced garlic with 1/2 of a small roughly chopped onion in some butter. Yes, people I am from the south, I cook in unsalted butter most of the time unless otherwise noted. Unsalted butter is actually healthful when used in moderation, of course.
To the garlic and onion I added 1 can of pure pumkin puree, ~3/4 a can of 1% milk, and 1/2 a can of chicken broth. Now the spices are what makes this dish: Generous palmfuls of each: Black Pepper, Nutmeg, Cinnamon and Cinnamon Sugar, plus 2 dashes of salt. Of course I tasted along the way and added this and that, but those will get you on the right track. Plus a shake of hot pepper vingar, and sage if you have any....I didn't tonight. Sniff- fresh out of fresh herbs! :(
My sauce simmered along on low as I waited for my rotini pasta to finish up.
Once the pasta was done and drained, I plated up a lovely bowl and topped it with parma (a must for this dish....the savory with the sweet, heavenly!) and more fresh ground black pepper.
Now that is what I call fall comfort food, even if both my parents turned their noses up at it. They don't know what they are missing, and a lot of my friends enjoy this hearty dish too. Also, if you are a meat fan try cooking up some Italian or Apple Chicken sausages to mix in too. Very tasty!
Love to all,
~A pumpkin pusher, Jess
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1 comments:
I'm going to have to try this. I had pumpkin pasta for the first time last week and I absolutely loved it.
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