Pasta With Creamy Pumpkin Sauce (From Everyday Food)

• 12 ounces penne pasta or 12 ounces other short pasta
• kosher salt
• 2 tablespoons olive oil
• 1 (15 ounce) canpure pumpkin puree
• 12 teaspoon garlic powder
• 12 cup whole milk or 12 cup half-and-half or 12 cup whipping cream
• 14 cup apple cider
• 12 cup grated parmesan cheese
• 1 tablespoon sherry wine vinegar
• 2 teaspoons dried basil
• 3 dashes nutmeg
• 1 dash cinnamon
• 12 teaspoon white pepper, to taste
• 1 teaspoon salt, to taste

1. Cook pasta in a large pot of boiling, salted water until al dente.
2. (I generally use 4 qts of water with 2 Tbs kosher salt.)
3. Drain well, reserving 1 1/2 cups of the water.
4. Sprinkle with olive oil and toss.
5. Over medium low heat, mix pumpkin puree, garlic, milk, apple cider, parmesan, vinegar, pepper, salt, basil, nutmeg, and cinnamon, and 3/4 to 1 cup of pasta water to pot.
6. Stir sauce until heated through--5 to 10 minutes.
7. Check sauce seasoning and add additional salt to taste.
8. Add pasta and sauce to pasta pot and toss to coat.
9. If sauce is too thick, add some additional pasta water.

penne pasta, kosher salt, olive oil, pumpkin puree, garlic, milk, apple cider, parmesan cheese, sherry wine vinegar, basil, nutmeg, cinnamon, white pepper, salt

Taken from www.food.com/recipe/pasta-with-creamy-pumpkin-sauce-from-everyday-food-261978 (may not work)