We finally finished all the food from Thanksgiving.  Yes Lucy got a fair share of it.  Jim suggested we go out to dinner next year.  I will have to research where they serve dark meat and given our area, bread stuffing not cornbread stuffing.  We may have to travel north.  

We had one night of Trader Joe shrimp and then I thought I’d have the energy to make this dish, but Jim did most of the work and I directed.  I changed up some things.  I did not deep fry the sage and rosemary.  I’m sure it would be delicious, but I only deep fry outside as I hate the smell.  I did add sage and rosemary to the sauce.    I also added italian meatballs I found in the freezer.  The recipe is from Alex Guarnaschelli (The Kitchen).  It was delicious and we ate it for 2 nights.  

Ingredients:

Kosher salt

1# fusilli pasta

1/2 C EVOO

6 sprigs of fresh sage (I used 1/2 t dried)

3 sprigs fresh rosemary (again 1/2 t dried)

10 T unsalted butter (1 stick + 2 T )

1 T freshly grated ginger

1-2 cloves garlic, sliced

1 (15 oz.) can pure pumpkin puree

2 t dark brown sugar

3/4 C finely grated Parmesan

Freshly ground black pepper

Directions:

1. In a large pot, bring 6 quarts of water to a rolling boil.  Add a generous  amount of salt.  Add the pasta to the pot and stir so it doesn’t stick to the bottom as it cooks.   Cook the pasta according to package  instructions, 8-10 minutes.  (I like 13 minutes).  Reserve some of the pasta cooking water.  Drain the pasta in a colander and hold it there until the sauce is finished.  
2. I am skipping the frying section as I did not do it.  Go to      foodnetwork.com if you want to fry the herbs.  
3. Return the skillet to medium heat and melt and cook 1 stick of butter until it starts to turn light brown.  
4. Add the ginger and garlic and stir until fragrant, about 30 seconds.  
5. Add pumpkin, sugar, sage and rosemary, and some reserved pasta water.  
6. Stir in 1/2 C of the Parmesan.  Season with salt and pepper to taste.  
7. Stir in the remaining 2 T of butter.
8. Add the cooked pasta to the skillet and warm gently, tossing to coat the pasta with the sauce.  
9. Top with the remaining Parmesan cheese.