Real Food Fast: Pumpkin & Pancetta PastaKelsey Banfield
Pumpkin in pasta?! What?! Yes, it’s true. I put pumpkin in my pasta sauce and it is incredibly delicious. Pure pumpkin puree is not overly sweet so it contrasts with the crush tomatoes in this recipe perfectly. The sauce remains savory, with sweet undertones and a hint of spice. Making this pancetta and pumpkin sauce takes mere minutes and can be stored for a few days in the fridge. We love it for it’s seasonal flavor, you’ll love it for the ease with which you can get it on the table tonight.
Pumpkin & Pancetta Pasta
1 lb. pasta
2 t. olive oil
1 medium onion, finely chopped
5 ounces pancetta, finely chopped
6 ounces pure pumpkin puree
1 pinch red pepper
14 ounces crushed tomatoes, with juice
1/2 cup water
1 c. freshly grated Parmesan cheese.
1. In a deep saucepan heat the olive oil over medium heat. Saute the onion and red pepper until soft and fragrant. Then, add the chopped pancetta and saute until browned and crispy.
2. Pour the tomatoes and pumpkin into the pan and stir together. Then, add the water. Allow sauce to simmer for 20 minutes or until slightly thickened.
3. Meanwhile, cook the pasta in salted water according to package directions. Drain in a colander and place in serving bowls. Spoon sauce over pasta and serve topped with a generous helping of Parmesan cheese.