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Pumpkin Obsession Part II
My lovely friend Jen makes this great Martha Stewart recipe every year for October book club. Well, she's due any day and I realized that I won't be getting my pumpkin pasta this month and decided to make it myself. It's always a crowd pleaser. I wouldn't serve it as a meal in itself (since it's so heavy), but it's great for a party with lots of other foods.
Ingredients
Serves 6
Coarse salt
8 slices bacon, coarsely chopped
1 medium onion, halved and thinly sliced
1 sugar pumpkin (about 3 pounds), peeled and halved, seeds removed, and flesh cut into 3/4-inch cubes
1 tablespoon finely chopped fresh sage
1/4 teaspoon allspice
1 1/2 cups homemade or low-sodium store-bought chicken stock
3 tablespoons heavy cream
Freshly ground pepper
1 pound rigatoni
1/2 cup finely grated Parmesan cheese, plus more for serving
2 tablespoons hulled raw pepitas (pumpkin seeds), toasted, for garnish
Directions
Bring a large pot of water to a boil; add salt. Put bacon into a large skillet over medium heat. Cook, stirring, until bacon is almost crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels; let drain.
Add onion to skillet with bacon grease. Cook, stirring, until soft, 12 to 15 minutes. Add pumpkin, sage, 1/2 teaspoons salt, and the allspice. Cook, stirring occasionally, 5 minutes. Add stock and cream; bring to a boil. Reduce heat to mediumlow, and simmer until pumpkin is soft and sauce has thickened slightly, about 25 minutes. Season with pepper.
Meanwhile, add pasta to boiling water, and cook until al dente. Drain pasta, and add to skillet. Add the bacon and Parmesan, and toss to combine. Divide among bowls. Serve with Parmesan.
Serves 6
Coarse salt
8 slices bacon, coarsely chopped
1 medium onion, halved and thinly sliced
1 sugar pumpkin (about 3 pounds), peeled and halved, seeds removed, and flesh cut into 3/4-inch cubes
1 tablespoon finely chopped fresh sage
1/4 teaspoon allspice
1 1/2 cups homemade or low-sodium store-bought chicken stock
3 tablespoons heavy cream
Freshly ground pepper
1 pound rigatoni
1/2 cup finely grated Parmesan cheese, plus more for serving
2 tablespoons hulled raw pepitas (pumpkin seeds), toasted, for garnish
Directions
Bring a large pot of water to a boil; add salt. Put bacon into a large skillet over medium heat. Cook, stirring, until bacon is almost crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels; let drain.
Add onion to skillet with bacon grease. Cook, stirring, until soft, 12 to 15 minutes. Add pumpkin, sage, 1/2 teaspoons salt, and the allspice. Cook, stirring occasionally, 5 minutes. Add stock and cream; bring to a boil. Reduce heat to mediumlow, and simmer until pumpkin is soft and sauce has thickened slightly, about 25 minutes. Season with pepper.
Meanwhile, add pasta to boiling water, and cook until al dente. Drain pasta, and add to skillet. Add the bacon and Parmesan, and toss to combine. Divide among bowls. Serve with Parmesan.
1 comment:
Tish -
I found you through Nikki's blog. This looks delicious. I am hoping you are going to post the recipe for the pumpkin waffles that Nikki mentioned. How are things? I hope all is well. Happy Halloween!
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