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Recipe
Penne with Pumpkin & Pancetta
adapted from Twelve, by Tessa Kiros
Ingredients
| 1 lb. | Penne (Fusilli also works well) |
| 3 T. | good quality olive oil |
| 1 | medium onion, finely chopped |
| ¼ lb. | pancetta, finely chopped |
| 6 oz. | pure pumpkin puree |
| 14 oz. | crushed tomatoes, with juices |
| 1 ½ c. | water |
| 1 c. | freshly grated parmesan cheese |
Kosher Salt to taste
Freshly Ground Pepper to taste
Instructions
1. In a deep saucepan or 2 quart dutch oven heat oil and saute onion until soft and fragrant. Then, add the chopped pancetta and saute until it is browned and crispy.
2. Next, add tomatoes and pumpkin puree to the pan. Stir everything together and then add water. All sauce to simmer for 30 minutes, or until thickened and piping hot.
3. Meanwhile, cook pasta in salted water until al dente. Drain and place in bowls for serving.
4. Remove sauce from the stove and toss it into the pasta. Then, add cheese to each bowl and toss again. Serve immediately.
Naptime Notes
Naptime Recipe Serving ideas
This recipe would be great to experiment with. If you are interested in new flavors try adding different herbs and spices like warm cinnamon, or crushed red pepper. The possibilities are endless, and delicious.
Naptime Stopwatch
It is important to simmer the sauce for 30 minutes because it cooks the pumpkin and releases the flavors of the tomatoes. It is not hard work, and you’ll be glad you did this come dinner time, when all you have to do is boil pasta.
Naptime Reviews
I won over even the harshest critics with this dish, which says a lot. I’ll bet you can do the same in your household as well.
More Naptime Recipes
Printed from: https://thenaptimechef.com/2009/11/penne-with-pumpkin-pancetta/