Description
Thick fettuccini noodles tossed in a rich, smoky pumpkin Alfredo sauce with warm spices and lots of cheese.
Ingredients
- 1 pound Dry Fettuccini Pasta
- 2 Tablespoons Extra Virgin Olive Oil
- ½ cups Diced Red Pepper
- ½ cups Diced Onion
- 3 cloves Garlic, Minced
- ½ teaspoons Red Pepper Flakes
- ½ cups Dry White Wine (such As Pinot Grigio)
- 1 can (15 1/2 Oz. Size) Pure Pumpkin Puree
- 1 cup Vegetable Or Chicken Stock
- 1 teaspoon Ground Cumin
- ½ teaspoons Chili Powder
- ¼ teaspoons Smoked Paprika
- ½ teaspoons Kosher Salt
- ¼ teaspoons Ground Black Pepper
- ½ cups Half-and-half
- ½ cups Grated Parmesan Cheese
Preparation
Cook the pasta according to package instructions. When it’s done, reserve 1/2 cup of the pasta water then drain off the rest. Set pasta and pasta water aside.
Heat the olive oil in a large pot over medium heat. Add the red pepper, onion, garlic and red pepper flakes. Stir and sauté until tender, about 5 minutes. Stir in the white wine. Allow the wine to reduce by half, about 3 minutes.
Stir in the pumpkin puree, chicken stock, reserved pasta water, and spices. Allow the mixture to simmer for 5 minutes.
Stir in half-and-half and grated Parmesan cheese. The sauce will look thin, but once the pasta is added it will thicken. Allow the mixture to cook and reduce slightly for 5 minutes. Give the mixture a taste and add salt and pepper if needed.
Turn off the heat and stir in the pasta. Allow the pasta to rest in the sauce for 5 minutes before serving.
Serve with extra Parmesan cheese.
