Nothing like a day filled with pumpkin. Camp Sunshine's Pumpkin Festival took place yesterday at Government Center, and the plaza was packed - with people and pumpkins. I'm not sure what the pumpkin count ended up being, but last year, there was over 30,000 jack o'lanterns. There was pumpkin ice cream, pumpkin bowling, and, most importantly, pumpkin carving.
But of course, that wasn't enough pumpkin for me.
Penne with Pumpkin Sauce (adapted from an Everyday Food recipe)
12 ounces penne
2 Tbsp olive oil
2 sprigs of rosemary, leaves taken off stem
1 can (15 ounces) pure pumpkin
1 garlic clove, minced
1/2 cup half-and-half
1/2 cup grated Parmesan
1 Tbsp white wine vinegar
1+ tsp red pepper flakes
Cook pasta in salted water. Reserve 1 cup of water, then drain pasta and set aside.
In pasta pot, heat oil over medium heat. Add rosemary and fry, stirring, until it begins to brown, 1 to 2 minutes. With a slotted spoon, transfer rosemary to a paper towel, leaving oil in pot.
Add pumpkin, garlic, half-and-half, Parmesan, vinegar, red pepper flackes, and reserved pasta water to oil. Stir until heated through and cheese is melted. Add pasta and toss to coat. Season with salt and additional pepper flakes if desired, and top with rosemary.