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
- 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
- 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.
- 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.
- 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.
- 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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