Penne w/ Creamy Pumpkin Sauce

12 oz. penne
2 T. olive oil
1 T. fresh rosemary
15 oz. pumpkin puree
1 garlic clove, minced
1/2 c. half & half
1/3 c. Parmesan
1 T. white wine vinegar
1/4 t. crushed red pepper

1. Cook pasta in pot of salted water until al dente. Reserve 2 cups pasta water, drain pasta and set aside.
2. In pasta pot, heat oil over medium. Add rosemary and fry for 1-2 minutes. Remove rosemary from pan with a slotted spoon and set aside.
3. Carefully add pumpkin to oil (it will splatter) and garlic, half & half, cheese, vinegar, red pepper and 1 cup reserved pasta water to pot. Stir sauce until heated through about 2 minutes.
4. Add pasta to sauce and toss to coat. If necessary, thin sauce with remaining pasta water. Season generously with salt and serve sprinkled with fried rosemary and more crushed red pepper if you like it spicy.

-Everyday Food