Baked Pumpkin & Pancetta Pasta Tarifi

Malzemeler

• 1 Pound Dried Pasta Of Choice (Rigatoni, Penne, or Farfalle Suggested), 2 Tablespoons Olive Oil, 1/2 Medium Onion, Peeled & Finely Chopped, 3/4 Cup Chopped Pancetta or Bacon, 2 Garlic Cloves, Peeled & Minced, 1 1/2 Cups Pumpkin Puree (Canned Pureed Pumpkin, NOT Pumpkin Pie!), 1/2 to 1 Cup Chicken Broth, 1 Cup Heavy Cream, 1 1/2 Tablespoons Fresh Sage Leaves, Salt & Pepper, Topping: (Optional), 1 Cup Fresh Breadcrumbs, 1/2 Cup Grated Parmesan Cheese, 3 Tablespoons Finely Chopped Parsley, Salt & Pepper

Hazırlanışı

1. Preheat oven to 400 degrees F. Cook pasta for one half the time stated on the package, drain and rinse. Meanwhile, heat the oil in a heavy bottomed pot, then add the onions and pancetta. Cook over medium heat, stirring occasionally, until pancetta is no longer pink and the onions are soft, about 7 to 8 minutes. Add the garlic and cook until fragrant. Combine pumpkin, chicken broth, whipping cream, sage, salt and pepper in medium bowl, then add the onion mixture. Lightly grease an oven-proof casserole dish. Mix the pasta with the pumpkin sauce mixture and pour it into the casserole dish. In another bowl, mix together the topping ingredients, then sprinkle them over the pasta. Bake the pasta 25 to 30 minutes or until bubbly and golden brown.

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