Penne with Pumpkin Cream Sauce

The Sunday before Thanksgiving Hubby and I did a mini Thanksgiving dinner for the two of us. He did an out of this world turkey breast (hopefully he will post that soon! :) ) and I made this pumpkin penne for him. It was delicious!! Very rich though. This is a simple recipe from Rachael Ray that tastes like it took a lot of work. Perfect for this holiday season.

Penne with Pumpkin Cream Sauce

1 lb penne pasta (I used whole wheat)
2 tbsp butter
1 onion, chopped
Salt and pepper (I also used garlic salt)
1 (15 oz) can pure pumpkin puree
1 cup heavy cream (I used half & half)
1/2 cup grated Parmesan cheese, plus more for topping
1/4 cup flat-leaf parsley, chopped

In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup pasta cooking water.

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, pepper & garlic salt.

Top the pasta with the parsley and more Parmesan.