October 25th is World Pasta Day, which also falls during “pumpkin season.”
So we’ve got two pumpkin pasta recipes for you, which can be served on “pumpkin holidays”—Halloween and Thanksgiving—or any day throughout the fall and winter.
Fettuccine Alfredo is one of the richest pasta dishes. The cooked fettuccine is tossed with cream, butter and Parmigiano-Reggiano cheese. The ingredients melt together, creating a very creamy sauce.
This pumpkin adaptation, by A Pinch Of Yum, adds canned pumpkin and garlic.
We prefer garlic to be subtle rather than pronounced, so we used two cloves instead of five.
For best results, grate the parmesan by hand, or buy freshly-grated parmesan (or pecorino) from the cheese counter.
1. COOK the fettuccine according to package directions. Reserve 1 cup of the cooking water in case you want to thin out the sauce.
2. HEAT the butter over medium heat. Add the garlic; sauté until soft and fragrant. If using the sage or rosemary, add them with the garlic and remove them before you add the pumpkin and cream.
3. ADD the pumpkin and cream. Simmer until slightly thickened. Add the cheese and stir to combine.
4. TOSS the pasta in the sauce and thin as desired using the reserved cooking water. Top with additional parmesan and season to taste. Because the parmesan is salty, you may wish to allow individuals to salt and pepper their own pasta. The same can be done with the nutmeg.
5. SERVE immediately.
NOTE: As the pasta sits, the sauce thickens up and the pasta soaks it up. If it thickens to the point of paste, add a bit of the pasta water to keep the sauce creamy.
*Although it’s not part of an Alfredo recipe, we enjoy a hint of nutmeg with very creamy sauces.
If you don’t want a spicy dish, use the mild Anaheim, banana or cubanelle chile peppers, cayenne or chile powder.
If you want just a bit of heat, use ancho or poblano chile.
1. PREHEAT the oven to 350˚F. On a parchment-lined baking sheet, arrange the bell and hot peppers, garlic and onion. Drizzle with 2 tablespoons of olive oil.
2. ROAST for an hour, turning often. Remove from the heat and transfer to food processor. Add 2 more tablespoons of olive oil and pulse until a chunky pepper purée is achieved. Set aside.
3. SAUTÉ the pumpkin with the remaining tablespoon of olive oil in a large saucepan. Cook for about 12 minutes, evenly browning each piece. In the meantime…
4. BRING a large pot of salted water to a boil for the pasta. Cook according to package instructions. Once al dente, drain, reserving 1/2 cup of the pasta water in case the sauce needs thinning.
5. ADD the hot pasta to the saucepan with pumpkin. Toss with the spicy pepper purée and fresh parsley. Heat together for about 2 minutes to marry the flavors. Serve topped with parmesan.
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