Food Network
Home> Recipes> Quick and Easy>
Penne-Wise Pumpkin Pasta Recipe

Penne-Wise Pumpkin Pasta

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (152)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 152

Showing 51-60 of 152

Sort by:

Newest

  • on September 13, 2010

    Flag

    This is a really great and simple (not to mention buget friendly dish to make. I made it with regular penne instead of whole wheat since that is what I had on hand and added spicy ground sausage. I cooked the pasta in boiling (salted!!! water and browned the sausage in a big enough pan for the whole dish to fit in. In a small saucepot I combined the pumpkin purree (so easy with the canned product! just make sure you don't get pumpkin pie filling which has been sweetened and seasoned cream, dry rubbed sage, spices, and cream (no hotsauce, use red pepper flakes until heated through and smooth. After I drained the fat from the sausage, I added the cooked and drained pasta along with the pumpkin sauce to the sausage and mixed together. Add in some grated parm, about 1/2 cup or so and mix to combine. Garnish with some more grated parm and enjoy! With a few changes this recipe is great. I usually tend to stay away from Rachel Ray's recipes because they just arent good enough the first time around but sometimes she has some good ideas and you just need to tweek them to make them better. Hope this helps! Good luck

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 08, 2010

    Flag

    I tried this recipie last night with my family, I served it with Peas, Corn, Mashed Potatoes, and Garlic bread. We all loved it! Nice recipie Rachael!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 02, 2010

    Flag

    the store didnt have pumpkin so I roasted acorn squash and used that. It came out great!!. Instead of shallots I sauteed up a sweet onion until caramelized and seasoned the sauce with garlic powder, a good amount of kosher salt and I grated some orange zest into the sauce and mixed in probably a half a cup of parmesan cheese. and dont forget to liberally salt your pasta water! try my suggestions and it is so much better

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 12, 2010

    Flag

    I used fresh pumpkin, so my sauce was a little bland. It also seemed like it was missing something (maybe butter? Otherwise, this was a creative, new way to use pasta and pumpkin together.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 28, 2010

    Flag

    So, I was pretty disappointed with how this turned out. I love the combination of pumpkin and sage, plus with the addition of the fresh parmesan and shallots, I expected fantastic things. I definitely agreed with a lot of the reviewers in that this really was very bland. I adjusted the seasoning several times, and even with such strong flavors like cinnamon and fresh nutmeg, it really lacked in flavor. I even added some chopped cooked chicken breast for some added protein, but it didn't make much difference. Unfortunately, this will not be made again in my household. Sorry, Rachael. :o/

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 10, 2010

    Flag

    I thought that the pasta turned out pretty good. Easy and quick to make. Tasty. The pumpkin sauce has a similar texture to a vodka sauce. It is definetly a nice change to an ordinary pasta sauce. As far as some people saying it was bland, I'd suggest to season it well with salt and pepper and adjust the amount of hot sauce to taste. Overall, this is a very good recipe.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 14, 2010

    Flag

    This dish is wonderful!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 07, 2010

    Flag

    Once I saw Rachael make this dish, I had to try it. I made this dish twice, and each time it came out poorly. What a disappointment! It looked so good on tv. I think you have to acquire a taste for this dish. It tasted like cheesy nutmeg and pumpkin puree. Took a lot just to finish off what I cooked.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 09, 2010

    Flag

    Made with Spaghetti Squash for a gluten free twist. WONDERFUL!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 04, 2010

    Flag

    I love pasta and love pumpkin, but this was really bland overall. Definitely edible but would not make it again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 9 10 11 ... 16 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.