Creamy Pumpkin Linguine with Pancetta and Fresh Sage
Whenever fall rolls around, I start to crave pumpkin dishes. I want pumpkin lattes, pumpkin bread, pumpkin pancakes and pumpkin pasta. This is one of my favorite go to dinner dishes for fall and it is super fast. This dish can be made vegetarian by omitting the pancetta and adding black beans or any other vegetable of choice.
- 1 pound linguine/fettuccine/penne pasta
- 5 garlic cloves, minced
- 2 tablespoons olive oil
- 1 package diced pancetta (6-8 ounces)
- 1/2 teaspoon red pepper flakes
- pinch nutmeg
- 1 cup heavy cream
- 1 cup chicken stock
- 1 small can pumpkin
- salt and freshly ground black pepper
- 6 fresh sage leaves, torn into large pieces with your fingers
- shredded parmesan cheese
Bring a pot of salted water to a boil and add pasta. Cook according to package instructions, drain and rinse. While pasta is cooking, in a large saute pan, heat 2 tablespoons olive oil over medium heat. Cook garlic for 30 seconds until fragrant, do not let it brown. Add pancetta and cook for 1 minute. Add red pepper flakes, nutmeg, cream, stock, and pumpkin. Season well with salt and pepper. Turn heat up to medium high and bring to a boil. Add fresh sage leaves. Whisk mixture until smooth for about 30 seconds to one minute. Remove from heat and pour over warm pasta. Garnish with shredded parmesan cheese and fresh sage leaves.
Serve with bread and salad for a quick meal.