Voodoo Pasta with Tombstone Sauce
Submitted by: Lilykyte2056679
This pasta dish uses cavatelli pasta, which is added to a pumpkin sauce. Perfect for a fall day.
Ingredients
- 1 large onion, chopped fine
- 1 large red sweet pepper, chopped fine
- 2 or 3 large garlic cloves, minced
- 2 tablespoons unsalted butter
- 1 cup canned pumpkin
- 2 cups canned or homemade chicken broth
- 1 cup water
- 1/4 cup heavy cream
- Freshly grated nutmeg to taste
- 1 pound dried cavatelli pasta
- 1/2 cup fresh parsley, finely chopped
- Freshly grated Parmesan cheese
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Method
In a large skillet cook the onion, the sweet pepper, and the garlic in the butter over medium heat, stirring, until the vegetables soften, about 5 minutes. Stir in the pumpkin, broth, water, cream, nutmeg, and salt and pepper to taste. Simmer the sauce, stirring occasionally, for 10 minutes. Meanwhile, in a kettle of salted boiling water boil the pasta according to package directions until al dente, or just a little resistant to the bite. Ladle out about 1 cup of the pasta cooking water and reserve. Drain the pasta well. Add the cooked pasta to the skillet and cook the mixture over medium heat, stirring and thinning the sauce as desired with some of the reserved cooking water until the pasta is nicely coated, 1 or 2 minutes. Top with parsley and cheese.
Notes: Cavatelli with their corkscrew shape make a perfect partner to hold this savory pumpkin sauce. An equal amount of mashed sweet potatoes maybe substituted for pumpkin.
Number of Servings: 4 to 6
Submitted by: Lilykyte2056679 ( See all of Lilykyte2056679 Recipes )
