Marscapone and Pumpkin Pasta Sauce with Penne

I go squash crazy during the fall.  Pumpkin puree ends up in just about every meal I can think of until my husband says, “We have had enough dear.”  I roast butternut squash for side dishes, acorn squash with brown sugar, salt and cinnamon is a dessert (when served with vanilla ice cream) and my oatmeal gets a scoop of pumpkin, pecans and chocolate chips for breakfast (healthish I swear).

So it is no surprise when I came across Pumpkin Chipotle Cream Sauce from Boulder Locavore, that I would of course put my own spin on it.  This is what I do…I get inspiration from different sources and then manipulate them to be my own.  Isn’t that how most things are done?  I paired it with penne noodles, but any will do.  Also, I got my creaminess from marscapone cheese, but if you want to use heavy cream or cream cheese, who am I to stop you?  Some shredded rotisserie chicken would be delish in here too.

Just as an FYI, this SAUCE makes two batches of pasta sauce…Use half for dinner one night and then save the other half for another quick dinner down the road.  Or just cut all these ingredients in half…your choice!

Marscapone and Pumpkin Pasta Sauce

  • 1 Small Onion Chopped
  • 1 Fennel Bulb Chopped
  • 4 Garlic Cloves Chopped
  • 1 Chipotle Pepper with a Spoonful of the Adobo Sauce
  • 1 container of Marscapone Cheese (or cream cheese)
  • 2 cups Chicken Broth
  • 1/4 cup Dry Sherry (or any other liquid you choose…broth, white wine, beer, etc.)
  • 1 (15 oz) can of Pumpkin Puree
  • 1 tsp Oregano
  • 1 tsp Dried Ground Sage
  • 1 tsp Cinnamon
  • 1/4 cup Brown Sugar
  • 2 tbsp Soy Sauce (just trust me on this one)
  • Salt, Pepper, Garlic Powder and Onion Powder to taste
  1.  In a deep saucepan saute with either some olive oil or non-stick cooking spray the chopped onions, fennel and garlic.  After a few minutes add the chicken broth,chipotle pepper with the adobo sauce, brown sugar, sherry, soy sauce, cinnamon, oregano, dried sage, garlic powder, onion powder, salt and pepper.  Cook till the vegetables are soft.
  2. Take this mixture off the heat and carefully stick blend (or put in the regular blender).  Please be careful, hot liquid with a stick blender or regular blender can end up having a painful consequence.  It can be done, just be careful.
  3. Now add the pumpkin puree and the marscapone cheese.  Re-warm through, give it a taste and adjust the seasonings as needed.

I then just let the sauce hang out on simmer while I boiled some penne pasta till just cooked (around 8 minutes).  Then I drained the pasta and stirred in half of the pumpkin pasta sauce.  I put that in a baking dish and then covered the top with Parmesan cheese and baked at 350 degrees for about 20 minutes.  Voila dinner was done and the other half of the sauce cooled down and was put away for another day.  I topped the pasta dish with some roasted and salted pumpkin seeds…to me it really didn’t matter if they were on there or not.

This dish has warm heat.  I wouldn’t say it is spicy, but you know there is something there.  If you don’t like the warmth, don’t add the chipotle.  I liked the smoky depth it added, but it would taste just as good without it.  I love the creamy tang marscapone added to the sauce that heavy cream just can’t do.  Now go and make a family dinner of you own…Clink!

 

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