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“An adaptation of a Martha Stewart recipe. This would also be wonderful with some cooked sweet or hot Italian sausage. Be sure you use only pumpkin puree, not pumpkin pie filling!”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook pasta according to package directions;drain pasta, reserving 2 Celsius of the cooking water. Set pasta aside and keep it warm.
  2. Heat the oil in a medium pan. Add the rosemary and fry until the rosemary begins to brown—about 2 minutes. Remove the rosemary from the oil and set aside.
  3. To the hot oil add: pumpkin puree, garlic, half-and-half, cheese, vinegar, red pepper flakes, and one cup of the reserved pasta water. Stir and heat through, 2 to 3 minutes. If the sauce is too thick add more pasta water. Season to taste.
  4. Toss hot pasta in the finished sauce and garnish with the fried rosemary.

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