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Penne-Wise Pumpkin Pasta Recipe

Penne-Wise Pumpkin Pasta

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

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Average Rating:

Total Reviews: 152

Showing 91-100 of 152

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  • on October 31, 2008

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    I added Jimmy Dean Maple Sausage to it and it made a delicious main dish. Instead of shallots I used onions. I knew it was a hit when my husband heated up leftovers. He HATES leftovers!!! I would definately make this for company with a nice green salad and bread. I gave the recipe to my mother, two sisters and everyone at work! It is right up there with shrimp and grits as one of our favorite meals!

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  • on October 30, 2008

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    I was so excited to try this dish and extremely disapointed when I did make it. Not only is it bland but way WAY too pumpkiny. This dish (on T.V. seemed to be a cold winters night best friend. I was just bummed. : (

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  • on October 30, 2008

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    I saw this on Rachael's cooking show and was excited to try it. We love pumpkin in our house, especially savory dishes with pumpkin but this was bland. Very little flavor. I added salt, pepper, extra nutmeg and extra hot sauce- still blah. Normally RR's recipes are very flavorful, I won't be making this again.

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  • on October 30, 2008

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    Not awful but definitely less than poor!I saw her make this on TV and it looked really exciting because I enjoy pumpkin a lot, but it turned out to be really disappointing. It was a very bland in flavor. The color was beautiful in the pot, but nothing I did helped the flavor. It needs less of one thing and more of another. I hope she updates this recipe for us! I wouldn't make it again :( Sorry Rachel, we still love you though!

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  • on October 29, 2008

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    I am not a fan of pumpkin to begin with, but the recipe sounded interesting and I'm always looking for new dishes to try. The sauce was definitely creamy and rich and also a gorgeous orange color -- just rather bland.

    I added leftover sweet Italian sausages that I sliced up (warmed it in the pan with the sauce and served it with goat cheese crumbled on top. Instead of hot sauce, I used cayenne pepper powder (I like hot! Otherwise, no modifications.

    I may try the recipe again, but add a half cup or so of white wine with the chicken stock and reduce it and probably a lot more sage, salt, and pepper, and a bit less pumpkin.

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  • on October 29, 2008

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    This sounded like such a fun recipe. My son and I maded it while watching RR. We didn't like it. It is going in the trash. I'm not even sure what I'd change. It is probably just a matter of taste. I was expecting something simlar to squash ravoili, but obviously inverted. We won't make this again.

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  • on October 29, 2008

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    Sorry, but no one in our house liked this pasta dish. It was a little 'too' much pumpkin tasting. It might work better with 1/2 can of the pumpkin puree.

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  • on October 28, 2008

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    I made this for my family and everyone loved it. I did make one addition. I added the Apple Chicken Sausage that someone else had mentioned. It really added a nice sweetness to the pasta. It definately was even better as left overs. My daughter said she loved it and wants me to make it again. That is worth it in my book.

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  • on October 28, 2008

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    I think the reason that some of the reviewers felt like they were eating dessert is because you used the wrong type of pumpkin puree. If you use the pumpkin pie filling in the can, you are certainly going to feel like you are having dessert because it is sweet. You need the 100% pumpkin puree.

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  • on October 28, 2008

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    I was excited to make it like most receipes but was let down. The family did not like it either. Maybe pumpkin should be left for pumpkin pie only.

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