Pasta with Pumpkin Cream

Most normal people recognize that Saturday morning is the best day of the week to sleep in, but I’m a little dumb about these things. After a week of sleepless nights, I still have a tendency to get up at 6am to make it to my dance class at 10… in Connecticut. It is, in fact, insane. But my dance school is one of my favorite places in the whole world and the concrete towers and grand avenues that are my New York day-to-day are no substitute for the fiery autumn country roads that lead me home.


Pasta with Pumpkin-Sherry Cream | The Road Home


Usually I go home on friday nights so I can get up for dance at a normal time, but by a beautiful stroke of luck I took the train last week. And when I got off the train in South Norwalk to transfer to Bethel (which is so great, you’ve never even heard of it) I had what can only be described as “a moment.” All at once, the friendlier people, bright colors and most importantly the crispness of the air whacked me in the face and though the equinox was still a week away, my fall had arrived. Ever since then, I can’t get enough of apples, pumpkins, squash and cinnamon… but I decided I’d better hold off to share my insanity until it was really really fall, and also until I had a recipe worthy of my sentiments to share with you – something truly special. Which luckily, I found today on the first full day of fall! This recipe is inspired by Martha Stewart’s recipe, but with added sherry, more rosemary, cream, garlic and cheese. It tastes vaguely Northern Italian, but distinctly American and very very fall. And the best part is it only takes 1/2 an hour max from start to finish, even for a slow cooker like me!


Pasta with Pumpkin-Sherry Cream | The Road Home


How about you – do you have a savory way to welcome in the season? We’d love to hear about it!


Pasta with Pumpkin-Sherry Cream | The Road Home

Penne with Pumpkin Cream Sauce

From: Gabrielle Siegel, inspired by Martha Stewart


  • 12 oz penne pasta
  • 2 tbsp canola oil
  • 4-5 cloves garlic, finely minced
  • 2 tsp dried rosemary
  • 2.5-3 tbsp sherry
  • 1 (15 oz) can pure pumpkin
  • 3/4 cup half-and-half
  • 1/2-3/4 cup grated parmesan
  • 1 tbsp sugar


  1. Cook pasta, according to package directions, in salted water until al-dente. Drain, and reserve 2 cups water.
  2. Heat oil over medium-high heat in a large saucepan, and sauté garlic and rosemary for 2-3 minutes, until fragrant and slightly toasted
  3. Carefully add the sherry, pumpkin, half-and-half, parmesan and sugar, and stir to combine. Add reserved water in 1/2 cup increments until desired texture is reached.
  4. Add pasta to pan, and stir to coat. 
  5. Eat, sprinkled with parmesan and a little rosemary.

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