I just began writing a post about the pumpkin sage pasta from Rachael Ray that I made last night, but who can concentrate on pasta when there are brownies in the oven?
So I will make the pumpkin post a quick one. I was intrigued with the idea of a pumpkin pasta sauce, and I was not satisfied until I made this one. It was yummy, and a very festive orange color. The sauce was a bit thick, but that might be due to the fact that I took the white wine down from 1/2 C to just a splash, and then I cooked it to death so there was no alcohol left (ryan had to drive to the church after dinner - didn't want him to be tipsy). I don't think this will be a pasta that I make regularly, but it is a good one. Plus- pumpkin and onions are good for you, and this recipe is full of 'em!
I would have taken a picture, but after the pasta sat for a little while, it absorbed a lot of the sauce and it didn't look so good. Next time I will serve the sauce on top instead of tossing the pasta with it.
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