Penne with Pumpkin Cream Sauce Tracey Seaman   From Every Day with Rachael Ray October 2008 SERVES 4 Prep Time: 15 min Cook Time: 15 min 1 pound penne pasta 2 tablespoons butter 1 onion, chopped Salt and pepper One 15-ounce can pure pumpkin puree 1 cup heavy cream 1/2 cup grated parmesan cheese, plus more for topping 1/4 cup chopped flat-leaf parsley 1. In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup pasta cooking water. 2. In the same pot, melt the butter over medium-low heat. Add the onion and season with salt and pepper; cook, stirring, until softened, about 6 minutes. Stir in the pumpkin and heavy cream and bring to a boil. Return the pasta to the pot along with the reserved pasta cooking water and toss. Stir in the parmesan; season with salt and pepper. 3. Top the pasta with the parsley and more parmesan.

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