Wednesday, December 1, 2010

Spicy Pumpkin Pasta w/ Pancetta & Parmesan

My boyfriend absolutely loves everything Pumpkin flavored, so I figured I'd treat him to a little quick & easy dinner...

Plus it gave me the chance to test out Trader Joe's Lemon Pepper Pappardelle Pasta, which always looks super delicious every time I pass it.

I even finished it off with my Arugula salad & balsamic honey mustard vinaigrette which I totally ODed on in college after eating it for about a month straight.  I'm just starting to get back into that dressing, which is totally inspiring me to try out a few other dressing recipes I've been sitting on for a while. 

Spicy Pumpkin Pasta
  • 1 package Lemon Pepper Pappardelle Pasta (or anything you'd like to substitute)
  • 1 can (15 oz) pumpkin puree
  • 2 tablespoons olive oil
  • 2 cloves of garlic minced
  • 4 oz diced Pancetta
  • 1/4 cup finely diced onion
  • 1/2 cup whole milk
  • 1/2 cup shredded Parmesan
  • 1/2 teaspoon red-pepper flakes
  • Salt & Pepper to taste
1. Cook pasta in a large pot of boiling water until al-dente.  Adding a little bit of lemon juice to your boiling water will help it from clumping.  Drain pasta, drizzle with a little bit of olive oil to prevent sticking & set aside.
2. In a skillet, heat oil over medium heat.  Add diced onion, pancetta & garlic.  Cook until Pancetta is browned & slightly crispy.
3. Slowly add in the Pumpkin Puree, Parmesan & red-pepper flakes.  Salt & Pepper to taste.
4. Finally add in the whole milk to give the sauce a slightly creamy touch.  If it's too thick add a little water.
5. Pour the sauce over the pasta & toss.  Garnish with leftover Parmesan & enjoy!

No comments:

Post a Comment

Related Posts with Thumbnails