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21 Oct

This Pumpkin Sage Penne Recipe Is Perfect For Fall

Posted by Bikini Owner

Contrary to popular belief, I don't eat sweets all day, every day (although some days that might be truer than falser). A Bubble Girl's got to have lunch and dinner too, and I can promise you I'm not one of those people who skips meals (ever). So with Halloween fast approaching, what would October be without something savory? It is a vegetable, after all!
Pumpkin's versatility from sweet to savory, back to sweet again is one of the many reasons I can't stop baking with this savorous squash. This pasta dish is sweet, spicy, and slightly smoky with each and every bite. With minimum prep time and just-as-good-cold-the-next-day leftover status, you can't go wrong when breaking out your colander for this recipe.
 

Penne With Pumpkin Sage Sun Dried Tomato Sauce

Ingredients

  • 1 16 oz. package brown rice penne
  • 1 onion, diced
  • 2-3 tablespoons garlic, diced
  • 2-3 tablespoons fresh sage, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon crushed red pepper
  • 1 28 - 32 oz. can crushed tomatoes
  • 1 cup pumpkin, cooked and pureed
  • ½ cup sun dried tomatoes, chopped
  • 1 teaspoon salt, plus extra for pasta water
  • fresh ground pepper to taste

Directions

  1. Bring a large pot of water with a pinch of salt to a boil. Add pasta and cook until al dente, approximately 10-14 minutes or until desired tenderness is reached.  Drain well.
  2. While pasta is working, in a wide-bottomed pan, saute onion, garlic, sage, and crushed red pepper in olive oil over medium heat until soft.  
  3. Add crushed tomatoes, pumpkin, and sun dried tomatoes and cook over medium-low heat, stirring occasionally, for approximately 15 minutes. Add salt and pepper to taste.
  4. Add cooked pasta to sauce pan and toss. Serve in bowls topped with a fresh sage leaf.  Makes 6-8 servings.

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