Penne with Pumpkin & Pancetta

adapted from Twelve, by Tessa Kiros


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


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

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