Pasta with pumpkin sauce

Description

Cook the pasta in a large pot of boiling salted water until al dente. Reserve 2 cups of the cooking water, then drain the pasta. Return the pasta to the pot. Heat the oil over medium heat. Add rosemary and sauté, stirring, for 1 to 2 minutes. Using a slotted spoon, transfer the rosemary to a paper towel to drain excess oil. Add pumpkin puree, garlic, oil-vinegar mixture, Parmesan, vinegar, red pepper, and 1 cup of the reserved cooking water. Stir the sauce and heat for 2 to 3 minutes until warmed through. Add the pasta and toss to combine. If the sauce is too thick, add more reserved water as needed. Season with salt. Serve the pasta topped with fried rosemary and, if desired, red pepper flakes.

Instructions