Penne alla Pumpkin

Penne for your thoughts?

Ingredients:

3 tablespoons unsalted butter

2 shallots, minced

6 garlic cloves, minced

1/2 teaspoon crushed red pepper

Kosher salt

3 tablespoons tomato paste

1/3 cup bourbon

1 (15-ounce) can pumpkin purée

1 pound dried penne pasta

1/2 cup heavy cream

Freshly ground black pepper

1. Bring a large pot of water to a boil. Season liberally with salt.

2. Meanwhile, in a medium Dutch oven, melt the butter over medium heat. Add the shallots, garlic, crushed red pepper, and a heavy pinch of salt and cook, stirring often, until softened, about 3 minutes. Stir in the tomato paste and cook for another 2 minutes. Pour in the bourbon, followed by the pumpkin purée. Season with another heavy pinch of salt, then reduce the heat to medium-low. Cook the sauce, stirring occasionally, while you cook the pasta.

3. To the pot of boiling water, stir in the penne and boil until al dente, according to package directions. Drain the pasta, reserving 3/4 cup pasta water.

4. Finish the sauce by stirring in the heavy cream, then add the drained pasta and reserved pasta water. Stir to coat, then taste and adjust the seasoning with salt and pepper. Serve immediately.