pretty much every fall, i become obsessed with making things with pumpkin. the pumpkin marathon started a little earlier than normal this year but i figured i might as well start strong! but i just made pumpkin cupcakes and still have some left, so it seemed a little unnecessary to make another dessert. so i got to thinking – you can get pasta that has a squash-based sauce, and pumpkin’s a squash…perhaps i could find a recipe for some pumpkin pasta sauce?
well, after a half hour of searching the interwebs, i hadn’t found a recipe that seemed quite right. but i did pick up on a few trends:
- most of the recipes used heavy cream (and i just happened to have an open carton in the fridge leftover from the frosting for the cupcakes)
- apparently, pumpkin and sage go together like peas and carrots
- the pumpkin can be overpowering and should be offset by something (i saw white cooking wine or white wine vinegar and chicken broth, mainly)
- most of the recipes had parmesan cheese (obviously!)
- many of the recipes had onion (but we don’t have onion, and the fella doesn’t like it)
so, i decided to get adventurous and make up my own recipe that took the bits and pieces i liked from all these other recipes. and then added bacon (obviously).
- 1 cup heavy cream
- 1 cup pumpkin puree
- 1/2 cup white cooking wine
- 1/2 cup parmesan cheese
- 1/16 tsp. sage
- dash salt
- dash pepper
combine all the ingredients in a medium saucepan and heat on medium for about 10 minutes, stirring frequently, until all the parmesan is melted and the sauce starts to thicken. while the sauce is on, cook about 1 lb of pasta (i used farfalle) and cook up roughly 8-10 slices of chopped bacon with 1 tsp minced garlic.
the bacon is PERFECT with this sauce. i can’t believe how delicious this was for just throwing it together! this is definitely going to be something we make again. i think this will be perfect for when i make a pumpkin treat that calls for 1 cup of pumpkin and i need to use the rest of the can! the pumpkin flavor is definitely prominent, but with this combination of ingredients, it wasn’t too overpowering. some folks might want to increase the sage – i am pretty sensitive to strong flavors and didn’t want to go overboard. the fella absolutely loved it – although he says it needs more bacon (big surprise). 🙂