Pumpkin & Pancetta Pasta

By khoglan1

Ingredients

• 1 lb. pasta
• 2 t. olive oil
• 1 medium onion, finely chopped
• 5 ounces pancetta, finely chopped
• 6 ounces pure pumpkin puree
• 1 pinch red pepper
• 14 ounces crushed tomatoes, with juice
• 1/2 cup water
• 1 c. freshly grated Parmesan cheese.

Preparation

Step 1

1. In a deep saucepan heat the olive oil over medium heat. Saute the onion and red pepper until soft and fragrant. Then, add the chopped pancetta and saute until browned and crispy.

2. Pour the tomatoes and pumpkin into the pan and stir together. Then, add the water. Allow sauce to simmer for 20 minutes or until slightly thickened.

3. Meanwhile, cook the pasta in salted water according to package directions. Drain in a colander and place in serving bowls. Spoon sauce over pasta and serve topped with a generous helping of Parmesan cheese.