|Pumpkin pasta with sage and bacon.|
Have you made those scrumptious pumpkin cupcakes yet? Well, tonight I have another pumpkin treat for you (that, unlike those cupcakes, you can unashamedly eat lots of for dinner). Pumpkin penne pasta with sage and bacon. It's my first time to actually use pumpkin for a savory dish, and I loved it. I found the recipe from Rachael Ray. Rachael's recipes always seem to make way too much food, so I halved it and made enough for 3. I read a few of the reviews of the recipe on her website (always a good idea to hear from real folks and not just test-kitchen robots!), and they said it was a bit bland. We all know the answer to that: bacon. Applewood smoked, to be exact. If you're of the vegetarian persuasion, perhaps amp it up with some toasted pine nuts and tangy parmesan instead. I frequent the Food Network more than any other channel (no surprise there) and notice that chefs always have interesting textures going on in their food, so that's another bonus from the crisped bacon (or pine nuts) in this creamy pasta.
Add in one cup of chicken stock, stir well and then add 1/4 cup heavy cream. I suppose you could use half and half. But seriously, we already have bacon going on. Don't let a wee thing like 1/4 cup heavy cream get you stressed out. (Or a bit of bacon, for that matter.) The sauce has the most stunning color and silky texture.