Want to make something in the spirit of the season? Instead of a typical pasta sauce, give a pumpkin-based sauce a go!
Recipe adapted from a Martha Stewart recipe available here.
Courtesy of Bob and Carlene Deutscher of BS’ in the Kitchen.
Start off by cooking your pasta in a large pot of boiling salted water until the pasta reaches its desired tenderness.
While the pasta is cooking, in a large sauce pan, fry the fresh rosemary in olive oil for 1-2 minutes on medium heat. Once is begins to brown remove the rosemary from your pan onto paper towel.
In the same pan, add in the pumpkin purée, garlic, half-and-half, white-wine vinegar, paprika, nutmeg and shallot. Cook the sauce, stirring regularly for about 3-5 minutes until the ingredients have combined and the sauce has warmed through.
Season to taste with salt & pepper (feel free to add more half-and-half if the sauce is too thick).
Once the sauce has finished, add in the rosemary and pasta, stir and serve!