Penne with Pumpkin Pasta Sauce

Following package directions, cook pasta until al dente, about 10 min. Drain pasta, reserving 2 cups of the cooking water. Set pasta and water aside

Heat olive oil in pasta pot over medium heat. Add rosemary (or sage) and garlic to pot and cook, stirring, until garlic begins to brown, about 1 to 2 min

Add salt, pumpkin puree, half and half, Parmesan and pepper flakes to the pot, along with 1 cup of the reserved cooking water. Cook, stirring, until sauce is hot, about 3 min

Return pasta to the pot and toss to coat. If the sauce seems too thick, add more of the reserved cooking water, a little at a time, until it reaches the desired consistency

Divide between 8 plates and sprinkle with Parmesan. Serve immediately with a green salad