This is an Autumn or Winter comfort food!! You can prepare it with your favorite pasta shape. And you could use butternut squash, if you don’t have fresh pumpkin.
Watch us prepare this on Todd & Vittoria’s Sicilian Food Adventures
Ingredients
- 4 TBSP Butter
- 1 Shallot or 1 small Onion, finely chopped
- 3-4 cups Pumpkin, 1″/2.5cm cubes
- 1/4 tsp ground Nutmeg
- 1/4 tsp ground Allspice
- 1/2 tsp ground Cinnamon
- 1 lb/480g dried Pasta or 800g fresh pasta
- 1 1/4 cup / 400 ml light Cream
- 1 cup fresh grated Parmesan cheese
- 2 TBSP chopped fresh Parsley
- salt & pepper
Preparation
- In heavy skillet, over low heat, melt butter. Add the onions, sprinkle with salt. Cover and continue to cook over low heat, stirring frequently, for 10-15 minutes.
- Add the pumpkin cubes to the pan. Season with spices. Cover and continue to cook over low heat, stirring occasionally, for 20 minutes.
- Meanwhile, bring a pot of water to a boil for the pasta. When boiling, salt the water, add the pasta. Stir, return to boil, cook as directed until pasta is al dente. Drain the pasta RESERVING 2/3 cup/150 ml OF THE PASTA WATER.
- Stir the cream, grated Parmesan cheese, and parsley into the pumpkin sauce. Season also with salt and pepper to taste.
- If the pumpkin sauce is too thick, add some of the reserved pasta water, and stir.
- Tip the pasta into the sauce, and toss for 1 minute.
- Serve at once, and you can top with extra Parmesan cheese and parsley as desired.
Have you tried this recipe??? Please leave a reply below to let us know what you think…