Penne With Creamy Pumpkin Sauce

• 12 oz penne rigate
• coarse salt
• 2 TBSP olive oil
• 1 TBSP fresh rosemary
• 1 15 oz ca pumpkin puree
• 1 garlic clove minced
• 1/2 C half and half
• 1/3 C grated parmesan
• 1 TBSP white wine vinegar
• 1/4 tsp red pepper flakes

1. Cook pasta in a large pot of boiling water, reserve 2 C pasta water , drain pasta and set aside.
2. In pasta bowl, heat oil over medium heat, add rosemary and fry stirring until starting to brown, 1 to 2 minutes. Using a slotted spoon transfer rosemary to a paper towel, leaving oil in pot.
3. Carefully add pumpkin puree, garlic, half and half, parmesan, vinegar, red pepper flakes and 1 C reserved pasta water. Stir sauce until heated through about 2 to 3 minutes.
4. Add pasta to sauce, and toss to coat. If sauce is too thick, add some reserved pasta water. Season generously with slat. Serve pasta sprinkled with fried rosemary, and if desired more pepper flakes.

penne rigate, salt, olive oil, rosemary, pumpkin puree, garlic, parmesan, white wine vinegar, red pepper

Taken from www.epicurious.com/recipes/member/views/penne-with-creamy-pumpkin-sauce-50018982 (may not work)