Description
A fall take on the traditional pasta dish, sure to impress on a date night or weekend dinner with friends.
Ingredients
Units
Scale
- 1 cup canned pumpkin puree
- 3 Tbsp olive oil (extra virgin)
- 1 yellow onion
- 6 cloves garlic
- 2 tsp red curry paste
- 1 can tomato paste
- 1/4 tsp nutmeg
- 1/3 cup vodka
- 1/2 cup coconut cream ((opt with heavy cream or coconut milk))
- 1 lb rigatoni pasta
- freshly grated parmesan reggiano
Instructions
- Fill a pot with water and heat on stove top over high heat. Generously add salt to the water and allow it to come to a boil.
- While you are waiting for the water to come to a boil, start prepping the sauce ingredients.
- Mince garlic, chop your onion. In a dutch oven or deep skillet, toss olive oil, garlic and onions and cook over medium-high heat until the onions are soft. Be careful not to burn the garlic.
- Add in the tomato paste, curry paste, pumpkin and nutmeg. Stir to coat the onions and let it cook for a couple minutes.
- Add vodka into pan, stirring in and cooking for a couple minutes. Lastly, stir in pumpkin puree and coconut milk. Add in sage and cook for a couple minutes.
- Cook pasta according to the package instructions until al dente (firm to the bite). Save a bout a cup of the pasta cooking water before you drain the pasta.
- Add the salty pasta water to the sauce and stir into the pasta.
- Add pasta to sauce in dutch oven and stir to coat. Plate and season with pepper and garnish with parmesan and basil leaves.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: dinner
- Cuisine: Italian