Frank's Recipes! Radiatore with Pumpkin Sauce, Turkey and Cranberries

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Radiatore with Pumpkin Sauce, Turkey and Cranberries

serves 6

Delicious, when paired with
Bella Sera® Delle Venezie Chardonnay

1 pound Radiatore, Elbow Macaroni or other medium pasta shape, uncooked
1 T olive or vegetable oil
1 1/2 cup sliced scallions, white and green parts
3 cloves garlic, minced
1 teaspoon fennel seeds
1 12-oz. can evaporated skim milk
1/2 cup low-fat milk
2 T all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 15-oz. can solid pack pumpkin
3 cups chopped cooked turkey
1 1/4 cups dried cranberries
1/4 cup freshly grated Parmesan cheese
6 fresh fennel sprigs (optional)

Prepare pasta according to package directions. While pasta is cooking, heat oil in a large, deep non-stick skillet over medium-high heat until hot. Add scallions, garlic and fennel seeds; saute 3 minutes. Combine milk, flour, salt and pepper until smooth. Stir into saucepan. Bring to boil over medium heat; boil until thickened, stirring constantly. Stir in pumpkin, turkey and cranberries until well blended. Reduce heat to medium; cook until heated through, about 3 minutes. Drain pasta. Place in large bowl. Add pumpkin sauce and toss. Sprinkle with Parmesan cheese. Serve immediately. (Garnished with sprigs of fresh fennel, if desired.)