Pasta With Smoky Pumpkin Cream Sauce
- 1 pound penne or other pasta
- Kosher salt
- 1 (15-ounce) can pure pumpkin puree
- 3/4 cup heavy cream
- 1 1/2 teaspoons sweet smoked Spanish paprika
- 1/4 teaspoon freshly ground black pepper, plus more for serving
- 1/4 cup coarsely chopped parsley, plus more for serving
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl, reserving 1 cup pasta cooking liquid.
- Meanwhile, cook pumpkin puree, cream, paprika, 1 1/2 tsp. salt, and 1/4 tsp. pepper in a large skillet or wide heavy pot over medium heat, whisking constantly, until smooth and warmed through, about 3 minutes. Add 3/4 cup pasta cooking liquid and whisk to combine. Add pasta and 1/4 cup parsley and cook, adding more pasta cooking liquid to thin sauce as needed, until heated through, about 1 minute. Season with salt and pepper, then transfer to a platter. Top with more parsley and black pepper and serve.
penne, kosher salt, pumpkin puruee, heavy cream, sweet smoked spanish paprika, freshly ground black pepper, parsley
Taken from www.epicurious.com/recipes/food/views/pasta-with-smoky-pumpkin-cream-sauce (may not work)