North County Outlook - Community newspaper serving Marysville, Arlington, Tulalip, Smokey Point, Lakewood

Bacon Pumpkin Sage Pasta

 

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Bacon Pumpkin Sage Pasta showcases the season's robust flavors.

Now that October is behind us, and the fall colors are in full bloom, this hearty recipe showcases the season's many robust flavors, which will help take the chill off the cool air. At this busy time of year, everyone starts sharing and talking about their pumpkin recipes, so it's easy to get overwhelmed and not take the time to savor this wonderful squash option. My recipe captures the essence of the pumpkin, but has enough varied ingredients and layers to not create a pumpkin overload. It's one of my holiday time favorites.

Ingredients:

Yields 2 portions

2 ounces green onion, chopped

2 tablespoons butter

4 ounces sweet onion, diced

2 tablespoons garlic, chopped

1\2 cup white wine

1 cup heavy whipping cream

1-1\4 cup half and half cream

1\2 cup Gruyere cheese, finely shredded

1 tablespoon chicken base ("better than bouillon" found at your local supermarket)

3 pieces cooked bacon, diced

1 cup pumpkin puree

1/2 tablespoon chili flakes, crushed

Pinch cinnamon

Pinch nutmeg

2 Pinches rubbed sage

Fresh parsley, chopped

12 ounces cooked penne pasta

Garlic bread

Method:

In a large pan over medium heat, sauté onions and garlic in butter. De-glaze the pan with white wine. Add bacon, and reduce wine mixture to 1\3 volume. Add heavy cream and half and half, to the mixture and bring to a slow simmer. Then add pumpkin puree, crushed chili, nutmeg, cinnamon, parsley, and rubbed sage. Bring the mixture back to slow simmer and stir in chicken base and gruyere cheese. Add the cooked pasta to the pan and mix together until it is fully coated. Garnish with fresh chopped parsley and grated gruyere cheese.

Happy Holidays!

 

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