Pumpkin Pasta Sauce with Crunchy Bacon
Pumpkin pasta sauce with cinnamon and crunchy grilled bacon! Pumpkin just cries out for butter, sage and bacon...
Ingredients
- 9 oz dry pasta (250 g)
- 10,5 oz fresh pumpkin (300 g), cleaned
- 5 fresh sage leaves sliced
- 3 medium garlic cloves chopped
- 1 small onion chopped
- 6 slices salted bacon
- ground cinnamon
- 1 cup cream (240 ml)
- 2 tbsp parmesan cheese grated
- 2 tbsp unsalted butter
- pepper
- salt
Instructions
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Chop the pumpkin into small bits. Add the butter, chopped onion and garlic to a large pan and place it over medium heat.
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Stir fry the onion and garlic for 3 minutes. Then add the chopped pumpkin and sage.
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Stir fry for 5 more minutes. Then add half of the cream.
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Bring the pumpkin sauce to a light boil and then simmer it for another 15 minutes until the pumpkin has fallen apart. In the meantime bring a high pan filled with salted water to a rolling boil over high heat and add the pasta.
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Cook the pasta until tender and then drain it. Season the pumpkin sauce with pepper, salt and some cinnamon.
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Add the remaining cream and stir. Grill the bacon until it starts to crisp up slightly. Slice the bacon up and add it to the pumpkin sauce (keep some for garnish if you like).
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Add the drained pasta to the sauce and stir well. Then transfer the pasta onto plates. Garnish with extra crunchy bacon, sage or grated parmesan cheese.
