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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 71-80 of 152

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  • on October 04, 2009

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    This is a fantastic recipe, especially for someone on the fence about pumpkin! I used less cinnamon (just a tap, more salt, and more garlic. If you don't have nutmeg lying around, allspice makes a perfect substitute! I'm going to try a very sweet version of this (with less garlic/salt, more spices, and canned pie mix to see how I can turn this into a dessert!

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  • on July 23, 2009

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    We made a slightly different variation from Rachel Ray's "365 No Repeats" cookbook. The notable differences include: Regular penne instead of wheat, less chicken stock plus white wine, less cinnamon and more nutmeg, onion instead of shallot, portobello and shitake mushrooms, and no hotsauce. We loved the book recipe. We'll probably try the whole wheat pasta and the different proportions of cinnamon and nutmeg and the hot sauce. I will definitely keep the white wine and the mushrooms. For the reviewers that found the recipe bland- the wine, mushrooms, and being sure to use fresh spices may make all the difference

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  • on April 02, 2009

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    Pumpkin and Pasta, you wouldn't think they would go together bt they do.

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  • on February 22, 2009

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    My family liked this recipe a lot. I paired it with a roasted pork tenderloin that I seasoned with simple salt, pepper and sage rub. They paired wonderfully. I used the sage rub in place of the fresh sage because the sage in the produce section looked awful. I'm eagar to try with fresh. I also found that the pumpkin sauce needed a bit more salt then I had expected. I will definitely make again.

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  • on January 19, 2009

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    I just tried making this. I love pumpkin and I love pasta so i thought this would be a great recipe for me to try. The only thing I did not have was fresh sage (used dried and for some reason I couldn't find my nutmeg. The sauce is definitely creamy, but I find it doesn't have much flavor. I am not sure if the sage or nutmeg would make that huge of a difference. It just tastes bland to me. To those who think it will be too pumpkiny - it's not. It is a very subtle flavor, but just feel like it needs a bit more. I will try again perhaps just to see if the fresh sage makes a difference (they were out at my local store.

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  • on January 19, 2009

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    I wasn't really sure about this recipe at first. I love Rachael's pumpkin soup so I thought I would give this a shot. My Husband and I both really enjoyed this recipe. We had left overs, froze them, and had them at a later date. Almost better when you get the flavors sit and mix. We highly recommend this for a different pasta.

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  • on January 18, 2009

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    Was skeptical about cooking with pumpkin, but it is just another squash, so I tried it. LOVED IT. My kids are 9 and 14 and they loved it also. They thought it was some different kind of mac and cheese. so I let them believe it. They ate a healthier version of mac and cheese. NO LEFTOVERS.

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  • on December 19, 2008

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    This dish is amazing!!!! The first time I made it I followed the recipe exactly...and I seriously was going "Mmmmmmmm!" the whole time I was eating it. And it reheats so well! Since then I have doubled the recipe...starting with a pound of loose sausage browned and drained, and going from there. It makes a wonderful main dish!!!!! I do put extra nutmeg in it...because I love the flavor. Rachel...you are the best!!!!!!!!!!!!!!!!!!!!!

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  • on December 12, 2008

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    I had to add lots of extra seasoing for flavor. I expected it to be a bit more like pumpmi ravioli. Not one of my favs and probably wouldn' t make this again.

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  • on November 25, 2008

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    I really enjoy Rachel Ray however this dish was a huge disappointment. If I didn't have to waste food I would have thrown it all away. As an alternative, I added tons of grated cheese and tomato sauce and it was tolerable. I don't recommend this one :-(

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