Thursday, December 3, 2015

Pumpkin Pasta 2.0

I have made a very similar recipe previously but when I made it again, I played with the amounts and ingredients a little bit and this turned out absolutely delicious.  It's still fall, folks and this is comfort food at its finest!

A note about method:  You can either cook the bacon up separately (I like it on the crispy side) and add it at the end, or you can start with the bacon in the skillet, leave a little bacon grease in the pan and then saute the shallots and sage in that.  It's a little greasier but adds more smoky bacon flavor.

Pumpkin Pasta 2.0 (serves 2)

2 c. rotini or penne
1 shallot, chopped
5 sage leaves, thinly sliced
1 garlic clove, minced
1 c. chicken or vegetable broth
1 c. pumpkin puree
1/4 c. whole milk
2 tsp. (or more) Sriracha 
nutmeg, cinnamon, salt & pepper to taste
4 slices hickory smoked bacon, cooked crispy

Cook penne according to package instructions.  Reserve 1/2 cup of the pasta water before draining.  Heat a little olive oil in a skillet and add the shallots and sage.  Saute until the shallots are tender and beginning to brown.  Add the garlic and saute one more minute.  Add the broth, pumpkin, cream chili sauce, and seasonings and bring to a simmer.  Simmer for about 5 minutes or until the sauce thickens.  Taste the sauce and adjust the seasonings to taste.  I added a little more Sriracha for some kick.  If the sauce is too thick, add a little of the pasta water.  Chop the bacon up and add it to the sauce with the cooked pasta and toss.  

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